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Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers

 

40

Yield

servings

Prep

5

min

Cook

40

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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