Braised Chicken Legs With Creamy Sauteed Sweet Peppers
Recipe By : Cacique USA
Serving Size : 6 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Baby Jack cheese
6 oz Crema Mexicana
6 Chicken legs & thighs -- grilled
2 c Chicken stock
2 Red bell peppers --
- thinly sliced
2 Yellow bell peppers --
- thinly sliced
2 Green bell peppers --
- thinly sliced
1/2 c Lime juice
2 tb Garlic -- minced
2 tb Canola oil
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 F until done. In the meantime, saute the peppers in the oil, and
add the garlic, lime juice, cilantro, and the Crema Mexicana. 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.
