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1
Mix all dry spices ahead of time and have in a small bowl on the side.
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2
also add 1 tbs.
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3
Essence of Emeril.
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4
(Recipe editor wouldn't let me add that above -- ).
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5
Also, take dried peppers and roast for about 4 minutes at about 300 degrees.
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6
Don't let them burn, just get them to puff up a bit.
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Once done, put in a small pot with the beef broth to simmer for about 15 minutes.
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Let cool after all the peppers are soft.
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9
Dice the peppers, onions, garlic, tomatoes, and cilantro, before beginning, and put the peppers and onions together in one bowl and one bowl with the tomatoes and cilantro and garlic.
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10
In a large pot place 1/4 cup of grape seed oil and heat.
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When it is hot, put the tomatoes, okra, and cilantro in and cook on high heat for about 15 minutes.
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In a second pot, put the remaining 1/4 cup of grape seed oil and heat.
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When it is hot, put in the onions and peppers and sweat until onions are translucent.
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Add chicken to the onions and simmer until it is all cooked through.
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There is likely to be a fair amount of liquid from the onions which you will discard in the next step.
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16
Once tomatoes have broken down, scoop out the skins using a fork.
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When done, add the chicken by spooning it in with a slotted spoon.
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Discard remaining liquid from the chicken pot.
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19
Take the peppers from their pot and blend in a blender.
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scoop into the sauce and mix well.
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Add remaning ingredients and spices stirring to mix well, simmer for about 2 hours.
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22
Test and add pinches of salt or spices to taste.
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23
Suggest serving with cheddar cheese, chives, and diced fresh Jalapenos.
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24
Excellent over saffron rice.
