Spicy Chicken with Mushrooms and Peppers
Ingredients
1 tablespoon Butter
½ tablespoon Cold-Pressed Olive Oil
1 large Onion, diced
1 cup Mushrooms, sliced
5 cloves of Garlic, minced
1 Jalapeno Pepper, seeded and diced
1 Red Bell Pepper, seeded and diced
1 Anaheim Chile, seeded and diced
8 Pastured Organic Chicken Thighs (bone-in or boneless)
10 ounces Diced Tomatoes
1 teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Sea Salt
½ teaspoon Black Pepper, freshly ground
Directions
1. Heat the butter and olive oil in a large pot over medium heat
2. While the butter is melting, chop the onion, mushrooms, garlic and peppers
3. Add the vegetables to the pot and sauté for 10 minutes or until the onions are soft and translucent
4. Add the chicken thighs to the pot and cook for 5 minutes
5. Add the tomatoes with the juice into the pot
6. Season with cumin, chili powder, salt and pepper
7. Stir and let the pot simmer for 30 minutes covered
8. Serve