• Rinse chicken and pat dry with paper towels
• Grind 1 tablespoon of salt with a habanero pepper and rub the seasoned salt and recado over the thighs
• Heat oil in large heavy skillet and brown the chicken on both sides
• Remove and brown onions, chayote squash, and pepper in the same skillet
• Return the chicken to the pan and add the can of tomatoes with the juice
• Cover and simmer on medium low heat for 25 minutes
• Season with salt and pepper and serve

1 tbsp. crushed achiote seeds
2 tbsp. lime juice
¼ tsp. turmeric
2 cloves fresh garlic crushed
2 tbsp. chili powder

| Nutritional Information | Print Version |

3 lbs. Pilgrim’s Chicken Thighs
1 lb. beef short ribs cut into small pieces
1 large white onion, chopped
6 cloves of garlic, chopped
2 tsp. salt
1 tsp. freshly ground black pepper
3 tbsp. ground chili powder
1 tbsp. Worcestershire sauce
1 stalk celery chopped
1 can 14.5 oz Diced tomatoes
6 green onions
2 bay leaves
1 tbsp. olive oil

• Remove skin and fat from chicken thighs and discard
• Remove fat from beef ribs and brown in olive oil
• Brown chicken thighs in same pan used for beef ribs browning both sides
• Sauté white onion, garlic and celery for 5 minutes
• Place ribs, chicken, onion, garlic, celery and diced tomatoes in large crock pot
• Add hot water to fill pot
• Season with salt, pepper, chili powder and Worcestershire sauce and add bay leaves
• Cover and cook for 8-10 hours until done
• Adjust seasoning with additional salt and pepper if needed
• Remove bay leaves and add chopped green onions when serving

| Print Version |