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Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers

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Recipe

 

Yield

servings

Prep

5 min

Cook

40 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
12 ounces monterey jack cheese
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6 ounces monterey jack cheese
with jalapeno pepper
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6 chicken chicken legs
and thighs grilled
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2 cups chicken broth
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2 each sweet red bell peppers
thinly sliced
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2 each sweet yellow bell peppers
thinly sliced
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2 each green bell peppers
thinly sliced
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½ cup lime juice
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2 tablespoons garlic
minced
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2 tablespoons canola oil
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g monterey jack cheese
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173.4 ml/g monterey jack cheese
with jalapeno pepper
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6 chicken chicken legs
and thighs grilled
* Camera
473 ml chicken broth
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2 each sweet red bell peppers
thinly sliced
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2 each sweet yellow bell peppers
thinly sliced
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2 each green bell peppers
thinly sliced
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118 ml lime juice
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3E+1 ml garlic
minced
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3E+1 ml canola oil
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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 40062% 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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