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Braised Chicken Legs w/ Creamy Saut?Ed Sweet PeppersRecipe : Braised Chicken Legs w/ Creamy Saut?Ed Sweet Peppers
Procedure :
12 ounces Cacique brand Baby Jack cheese 6 ounces Cacique brand Crema Mexicana 6 chicken legs & thighs -- grilled 2 cups chicken stock 2 red bell peppers -- thinly sliced 2 yellow bell peppers -- thinly sliced 2 green bell peppers -- thinly sliced 1/2 cup lime juice 2 tablespoons garlic -- minced 2 tablespoons canola oil To braise the chicken, salt, pepper, and sear both sides of the legs, then plac e in a shallow roasting pan and fill halfway with the chicken stock. Cover with aluminum foil to form a seal and roast at 350? until done. In the meantime, sau t? the peppers in the oil, and add the garlic, lime juice, cilantro and the Crem a 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. |
