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Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers

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Submitted by lolly

YIELD

servings

PREP

5 min

COOK

40 min

READY

45 min

Ingredients

12 346.8
OUNCES ML/G MONTEREY JACK CHEESE
6 173.4
OUNCES ML/G MONTEREY JACK CHEESE
with jalapeno pepper
6 6
CHICKEN CHICKEN CHICKEN LEGS
and thighs grilled *
2 473
CUPS ML CHICKEN BROTH
2 2
EACH EACH SWEET RED BELL PEPPERS
thinly sliced
2 2
EACH EACH SWEET YELLOW BELL PEPPERS
thinly sliced
2 2
EACH EACH GREEN BELL PEPPERS
thinly sliced
½ 118
CUP ML LIME JUICE
2 3E+1
TABLESPOONS ML GARLIC
minced
2 3E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 400 62% 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?
Trans-fat Free, Good source of fiber
 
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