Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers

45 minutes Prep: 5 minutes Cook: 40 minutes

400 calories per serving view nutrition facts

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Ingredients

12	ounces	monterey jack cheese
6	ounces	monterey jack cheese	with jalapeno pepper
6	chicken	chicken legs	and thighs grilled
2	cups	chicken broth
2	each	sweet red bell peppers	thinly sliced
2	each	sweet yellow bell peppers	thinly sliced
2	each	green bell peppers	thinly sliced
1/2	cup	lime juice
2	tablespoons	garlic	minced
2	tablespoons	canola oil

Directions

To braise the chicken, salt, pepper, and sear both sides of the legs, then place in a shallow roasting pan and fill halfway with the chicken stock.

Cover with aluminum foil to form a seal and roast at 350 degrees Fahrenheit until done. (Juices run clear.)

In the meantime, sauté the peppers in the oil, and add the garlic, lime juice, cilantro and the jalapeno pepper cheese.,

When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.

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Nutrition Facts

Serving Size 436g

Amount per Serving

Calories 400 62% of calories from fat

	% Daily Value*
Total Fat 28.0g	42%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 60mg	20%
Sodium 517mg	22%
Total Carbohydrate 21.0g	7%
Dietary Fiber 3.0g	13%
Sugars 7.0g
Protein 21.0g	42%

Vitamin A	55%		Vitamin C	509%
Calcium	51%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Avocados with Roquefort

I am in catering business and cook for the love of cooking and eating. I tried your avocados with Roquefort (since I live in Paris and cheese is something I want to get my hands on), and the dish came out quite nice. My guests raved about it, but I only wish that this recipe would also have photos attach to it. It would be nice to see how my dish comes out compare to how it suppose to look like.

Reviewed by tienvu