Recipe of the Week
Six Chile Chicken
Courtesy of
Adam Kingman

A very spicy dish. Substitute milder chiles to lower the heat.


3 pounds chicken pieces
1/2 cup lemon juice
1/2 cup water
2 tablespoons vegetable oil, divided
2 tomatoes, skinned and crushed
6 hot green chiles, seeds and stems removed, minced
1/2 inch piece of ginger root, grated
1/2 pound of okra, cut up
2 cups of chicken stock
Black pepper


Remove the skin and visible fat from the chicken pieces. Combine the water and lemon juice in a glass or stainless steel bowl. Add the chicken and soak for 10 to 15 minutes to acidulate.

While the chicken is acidulating, heat one tablespoon of the oil in a skillet and sauté the crushed tomatoes, chiles, grated ginger root, and okra for about 8 minutes. Remove sauteed ingredients from the skillet and set aside.

Remove the chicken from the water and dry with paper towels. Add the remaining oil to the skillet and brown the chicken. When browned, add in the stock and sauteed ingredients, cover, and simmer for about an hour.

Add salt and pepper to taste, and serve over rice.

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