Created
at the Sacramento
Metro Chamber Art & Wine Festival Sunday, August 28, 2005
8-4 oz. Chicken Thighs (skinless, boneless)
¼ cup Olive Oil
Seasoning Mix (recipe below)
1 Red Onion (diced)
6 Garlic Cloves (minced)
1 Green Bell Pepper (diced)
1 Yellow Bell Pepper (diced)
1 Orange Bell Pepper (diced)
1 Red Bell Pepper (diced)
1 Jalapeno Pepper (sliced)
1 Mango (peeled, diced)
1 med Yam (diced and cooked)
½ cup Brown Sugar
1 cup White Wine
Season chicken and set
aside. In large skillet heat olive
oil. Carefully place chicken in hot
skillet. Cook each side until golden
brown. Remove chicken from skillet and
place on paper towel to absorb grease.
Add onions and garlic to
skillet. Cook for 5 minutes. Add all peppers and sauté until tender. Add Mango and Yams. Cook for another 2-3 minutes. Add Brown sugar and wine. Cover and Simmer for 5 more minutes.
To Serve: Place chicken in
plate atop of rice, mashed potatoes or pasta.
Pour pepper salsa over chicken.
Seasoning Mix:
½ tsp Paprika
1 T Garlic Powder
½ T Thyme
½ T Oregano
½ T Basil
1 T Lemon Pepper
1 T Kosher or Sea Salt
¼ T Chipotle Chile
¼ T Cayenne Pepper
