Chicken with Roasted Peppers
Recipe inspired by Mary Sue Milliken and Susan Feniger
Watch the video for step-by-step instructions to bring this vibrant dish to life!
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information per Serving: Serving size 1 of 6 servings; Calories 926; Total Fat 68 g; Saturated Fat 20 g; Carbohydrates 16 g; Dietary Fiber 3 g; Sugars 5 g; Protein 60 g; Cholesterol 337 mg; Sodium 1361 mg
- Total Time: 1 hour 40 minutes
- Preparation Time: 1 hour
- Cooking Time: 40 minutes
Ingredients
- 6 whole chicken legs with thighs
- Coarse salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon 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 cups chicken stock
Directions
- Fire up your grill or broiler and get ready for flavor! Season the chicken generously with salt and pepper, give it a light olive oil coating, then grill or broil skin-side down first for about 10 minutes per side until perfectly cooked and juicy.
- In a medium skillet over medium heat, melt the butter and saut onions with salt and pepper until they're soft and golden. Stir in garlic and paprika for one electrifying minute, then add the roasted peppers, tomato, and chicken stock. Bring to a lively boil, reduce heat, and simmer uncovered for 5 minutes to meld those smoky, irresistible flavors.
- Plate the succulent chicken over fluffy bulgur wheat, rice, or pasta. Generously spoon the vibrant pepper sauce on top and dive into this mouthwatering masterpieceyour taste buds will thank you!
1997, M.S. Milliken & S. Feniger, all rights reserved
