As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text from Finnish to English.
Source: Martha Stewart Living, October 2014 1 hour 15 min 1 hour 12 Total time prep Servings Ingredients: 3 1/2 pounds boneless, skin-on chicken thighs (about 10) Coarse salt and freshly ground pepper 2 teaspoons safflower oil 3 poblano chiles, ribs and seeds removed, finely chopped (about 1 3/4 cups) 1 large onion, finely chopped (about 3 cups) 4 garlic cloves, minced (about 2 tablespoons) 1 tablespoon lightly packed finely chopped fresh oregano leaves 1 tablespoon chili powder 4 cups low-sodium chicken broth 3 cans (15.5 ounces each) cannellini beans, rinsed and drained Lime wedges, for serving Cilantro sprigs, for serving Salsa fresca (from Salsa Fresca Salad), for serving
Instructions: 1. Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium heat. Add half of chicken, skin side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken. 2. Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping up browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds. 3. Return chicken and any accumulated juices to pot along with broth and 4 cups water. Bring to a boil, reduce heat to low, cover, and simmer until an instant-read thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let cool enough to handle. 4. Meanwhile, puree half of beans in a food processor fitted with a potato masher. Add pureed beans to pot with remaining whole beans. Increase heat to medium and bring to a boil. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
27.04.2023 @ 15:57
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text from Finnish to English.
Source: Martha Stewart Living, October 2014
1 hour 15 min 1 hour 12 Total time prep Servings
Ingredients:
3 1/2 pounds boneless, skin-on chicken thighs (about 10)
Coarse salt and freshly ground pepper
2 teaspoons safflower oil
3 poblano chiles, ribs and seeds removed, finely chopped (about 1 3/4 cups)
1 large onion, finely chopped (about 3 cups)
4 garlic cloves, minced (about 2 tablespoons)
1 tablespoon lightly packed finely chopped fresh oregano leaves
1 tablespoon chili powder
4 cups low-sodium chicken broth
3 cans (15.5 ounces each) cannellini beans, rinsed and drained
Lime wedges, for serving
Cilantro sprigs, for serving
Salsa fresca (from Salsa Fresca Salad), for serving
Instructions:
1. Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium heat. Add half of chicken, skin side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping up browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
3. Return chicken and any accumulated juices to pot along with broth and 4 cups water. Bring to a boil, reduce heat to low, cover, and simmer until an instant-read thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let cool enough to handle.
4. Meanwhile, puree half of beans in a food processor fitted with a potato masher. Add pureed beans to pot with remaining whole beans. Increase heat to medium and bring to a boil. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.