Braised Chicken with Chiles

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  1. 3-4 green chiles, skinned, seeds removed
  2. chopped 3-lb Chicken, cut into 8 to 10 pieces
  3. 2 tbsp butter
  4. 1 tbsp peanut oil
  5. 1 Onion, sliced and separated into rings
  6. 1 cup chicken broth
  7. 1/2 tsp ground nutmeg salt
  8. pepper to taste


1)Melt the butter and oil and brown the Chicken, a few pieces at a time. As the Chicken browns, remove and keep warm. Add the Onion rings and saute until soft.

2)Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer until the Chicken is done—about 45 minutes.

3)Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the Chicken is simmering.