Updated Nov 24, 2014Chatelaine
- Finely chop jalapeno, including seeds. Slice onion into wedges. Thickly slice pepper. Cut each chicken thigh into 2 or 3 bite-sized pieces and place in a bowl. Sprinkle with cumin and pinches of salt. Toss to coat. Melt garlic butter in a large pot over medium-high heat. When hot, add half of chicken. Cook until light golden, 1 to 2 min per side. Remove to a plate. Repeat with remaining chicken, adding more garlic butter if needed.
- When all chicken is removed, add broth to pot. Using a wooden spoon, scrape up and stir in any bits from pot bottom. Add jalapeno, onion, pepper and carrots. Return chicken and any juices to pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is springy when pressed, 10 to 12 min. Sprinkle with cilantro. If you like a thicker sauce, ladle chicken and veg into bowls. Boil sauce until reduced slightly, 3 to 4 min. Spoon over chicken. Great with rice.