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Title: Chicken With Roasted Peppers
Yield: 4 Servings

Ingredients

      6    whole Chicken legs with
           -thighs
           Coarse salt; to taste
           Freshly-ground black pepper;
           - to taste
      3 tb Olive oil
      3 tb Unsalted butter
      2 md Onions; thinly sliced
      1 ts Coarse salt
      1 ts Freshly-ground black pepper
      2    Garlic cloves; minced
      1 ts Paprika
      2    Red bell peppers; roasted,
           -peeled,
           ; seeded, and chopped
      2    Yellow bell peppers;
           -roasted, peeled,
           ; seeded, and chopped
      2    Poblano chiles; roasted,
           -peeled,
           ; seeded, and chopped
      1    Tomato; peeled, seeded,
           ; and diced
  1 1/4 c  Chicken Stock; see * Note
           Bulgur wheat, rice, or
           -pasta; for serving

Instructions

* Note: See the "Brown Chicken Stock" and "White Chicken Stock" recipes
which are included in this collection.

Preheat grill or broiler.
Season chicken to taste with salt and pepper, and lightly brush with
olive oil. Grill or broil, skin-side down first, about 10 minutes per
side. Melt butter in a medium skillet over moderate heat. Cook onions
with salt and pepper until soft and clear. Add garlic and paprika, and
cook an additional minute, stirring constantly. Add remaining ingredients,
bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
Place chicken over individual beds of bulgur wheat, rice or
pasta. Ladle on sauce and serve.
This recipe yields 4 to 6 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E18 broadcast
02-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

02-13-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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