Chicken With Roasted Peppers

Recipe Ingredients

6		Chicken legs with thighs
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Onions - thinly sliced (medium)
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Freshly-ground black pepper
2		Garlic cloves - minced
1 teaspoon	5ml	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	296ml	Chicken Stock - see * Note
		Bulgur wheat, rice, or pasta - for serving

Recipe 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.

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

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