Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers
40
40
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 |
|
| ½ | 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℉ (180℃) 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.
Nutrition Facts
Serving Size 436g (15.4 oz)Amount per Serving
Calories 40062% of calories from fat
% Daily Value *
Total Fat 28g
42%
Saturated Fat 13g
65%
Trans Fat
0g
Cholesterol 60mg
20%
Sodium 517mg
22%
Total Carbohydrate
7g
7%
Dietary Fiber 3g
13%
Sugars g
Protein
42g
Vitamin A 55%
•
Vitamin C 509%
Calcium 51%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
