Chicken Habanero

• 4 whole chicken legs skin on for flavor, off to reduce fat
• 1/2 teaspoon coriander power
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon achiote seeds grind the seeds and then sift through a sieve to remove large particles
• 1 x lemon juice from one lemon
• 5 bunches sauce habanero
• 2 1/2 pints chicken broth or canned chicken broth
• 1/2 cup cilantro chopped
• 1/2 cup cilantro chopped
• 8 x garlic cloves chopped
• 2 large potatoes chopped
• 2 large onions chopped
• 4 x jalapeno pepper chopped
• 8 x poblano peppers oasted, skins and seeds removed
• 1/4 teaspoon chili powder

1. Add just enough olive oil to a 14" skillet to coat the bottom.
2. If you don't have a skillet this large cut the recipe in half and make two batches.
3. Saute chicken for about 5 minutes on each side or until browned.
4. Remove the chicken and saute the onions for a few minutes.
5. Add the chicken and all of the remaining ingredients except the poblanos and half the cilantro.
6. Bring to a boil and then simmer, partially covered for 20 minutes or until the chicken is done.
7. Turn the chicken over halfway through and then add the roasted poblanos (to prevent them from being overcooked).
8. Add the remainder of the cilantro at the very end and add extra salt if needed.
9. Once again, serve with warm tortillas.

chicken, coriander power, paprika, cumin, salt, achiote seeds grind the seeds, lemon juice from, bunches sauce habanero, chicken broth, cilantro, cilantro, garlic, potatoes, onions, jalapeno pepper, peppers, chili powder

Taken from recipeland.com/recipe/v/chicken-habanero-48011 (may not work)