Chicken with roasted peppers

4 servings

Ingredients

QuantityIngredient
6Whole chicken legs with
Thighs
Coarse salt and freshly
Ground black pepper to
Taste
3tablespoonsOlive oil
3tablespoonsUnsalted butter
2mediumsOnions, thinly sliced
1teaspoonCoarse salt
1teaspoonFreshly ground black pepper
2Garlic cloves, minced
1teaspoonPaprika
2Red bell peppers, roasted,
Peeled, seeded and chopped
2Yellow bell peppers, roasted
Peeled, seeded and chopped
2Poblano chiles, roasted,
Peeled, seeded and chopped
1Tomato, peeled, seeded and
Diced
cupChicken stock

Directions

Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside 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.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH1E18