Chicken with Roasted Peppers Recipe

Name: Chicken with Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat grill or broiler.
2
Season chicken to taste with salt and pepper, and lightly brush with olive oil.
3
Grill or broil, skinside down first, about 10 minutes per side.
4
Melt butter in a medium skillet over moderate heat.
5
Cook onions with salt and pepper until soft and clear.
6
Add garlic and paprika, and cook an additional minute, stirring constantly.
7
Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
8
Place chicken over individual beds of bulgur wheat, rice or pasta.
9
Ladle on sauce and serve.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 whole chicken legs with thighs, Coarse salt and freshly ground black pepper to taste, 3 tablespoons olive oil, 3 tablespoons unsalted butter, and more.

Yes, Chicken with Roasted Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Roasted Peppers

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