Reverend Brown

Hot mama!

Fairy tales and unicorns put me up to this one. Lawdy. Let me lay down what went into this here bowl of joy.

• 1 lb chicken (dark meat, because it makes my world go ’round)
• 1 medium sweet onion (diced)
• 3 russet potatoes (diced)
• 2 poblano peppers
• 2 jalapeno peppers
• 2 serrano peppers
• 3 cloves garlic
• 14oz can whole peeled tomato
• salt, pepper, cumin, coriander
• white wine

I roasted those lovely peppers in the oven (tomato too, separate pan.) While that was going on, the stove top was rocking it out with browning the chicken and onions. When they looked browned with caramelized goodness, they were punched in the back of the face with the white wine. Let that cook down a bit. Added two-ish cups of water and some (forgive me) chicken boullion, the diced potato, and let it simmer under lid.

Ready peppers. They went from oven to plastic-wrapped-bowl, to steam for a bit before cleaning. Stems, skids, and seeds went down the garbage disposal, with the lovely, mushy pepper tossed in the pot. Mashed up the roasted bell pepper shortly after, and into the pot it went. Seasoned up with some salt, pepper, cumin, and coriander, and let it all mellow out. The potato starch thickened up the pot very, very nicely.

Very nicely.

Time to nosh. Cheers, surlyman.