Serves     4 entrée size portions

Ingredients

2 pounds of chicken thighs, boneless and skinless
¼ cup sour cream
½ onion, finely diced
4 cloves garlic, sliced
1 green bell pepper, julienned
1 red bell pepper, julienned
2 teaspoons fresh thyme
1 bay leaf
½ cup water
2 tablespoons cooking oil (vegetable or avocado)

Chicken Marinade
3 teaspoons adobo powder
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoons garlic powder
½ teaspoons freshly ground black pepper powder
Salt

Equipment
Stewpan (non-reactive)
Mixing bowl

Directions

Trim the chicken of fat and cut into bite sized pieces. To a mixing bowl, add the chicken and all the dry ingredients listed under “chicken marinade.” Mix well to coat. This can be done ahead and set in the refrigerator to marinate while you prep the veggies.

Set the pan on high heat and add the cooking oil. When the oil is hot, reduce flame to medium and – working in batches if needed – add the marinated chicken and pan fry until browned on both sides and mostly cooked through. Set the chicken aside.

To the same pan, add the onions and fry until golden brown. Add the garlic and sauté for about 30 seconds. Now add in the green and red peppers and mix well. Add in the chicken, thyme, and the bay leaf and stir. Add water and let simmer for about 5 minutes. Now mix in the sour cream and stir well.

Taste test and if you would prefer the sauce to be creamier, add more cream or thin it with water. Allow the sauce to thicken. Serve hot with rice and beans or plantains.

Country:
Guatemala


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon