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Receta Baked Chicken In Spicy Tomato And Grilled Pepper Sauce

Name: Baked Chicken In Spicy Tomato And Grilled Pepper Sauce
Ingredients: 3 lrg Green bell peppers; 1 lrg Red bell pepper; 3 x Jalapeno peppers; 5 x Garlic cloves, peeled; 1/2 c. Small cilantro sprigs; 1 can (28-oz) and 1 (14 1/2-oz) can plum tomatoes, liquid removed; 1 Tbsp. Extra virgin olive oil; 1 x Tablepoon paprika, divided use; 2 1/4 tsp Grnd cumin, divided use Salt and freshly grnd black pepper Optional: healthy pinch of cayenne pepper; 4 1/2 lb Chicken pcs, skin removed; 1 lrg Onion, halved and sliced Cilantro sprigs for garnish

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Ingredientes

3 lrg Green bell peppers
1 lrg Red bell pepper
3 x Jalapeno peppers
5 x Garlic cloves, peeled
1/2 c. Small cilantro sprigs
1 can (28-oz) and 1 (14 1/2-oz) can plum tomatoes, liquid removed
1 Tbsp. Extra virgin olive oil
1 x Tablepoon paprika, divided use
2 1/4 tsp Grnd cumin, divided use Salt and freshly grnd black pepper Optional: healthy pinch of cayenne pepper
4 1/2 lb Chicken pcs, skin removed
1 lrg Onion, halved and sliced Cilantro sprigs for garnish

Direcciones

1. Broil green and red bell peppers, turning every 4-5 min, till their skins are blistered and charred, a total of about 20 min. Meanwhile, broil jalapeno peppers, turning often, about 5 min in all. Transfer peppers to a bowl and cover; or possibly put in plastic or possibly paper bag and close bag.
Let stand 10 min.
2. Meanwhile, mince garlic in a food processor, add in cilantro sprigs, and mince together. Add in tomatoes and chop coarsely by pulsing.
3. Peel the jalapeno and bell peppers using a paring knife. (Wear gloves when handling jalapeno peppers if your skin is sensitive. Be careful not to touch eyes or possibly face.) Halve the peppers; throw away the seeds and ribs. Cut bell peppers into 1/2-inch dice. Chop jalapeno peppers. Preheat oven to 400 degrees.
4. In a medium saute/fry pan, hot the extra virgin olive oil over low heat. Add in 1 1/2 tsp. of the paprika and 3/4 tsp. of the cumin and mix well. Stir in tomato-garlic mix, jalapeno and bell peppers and salt and pepper.
Bring sauce to a simmer. Cook uncovered over medium heat, stirring often, 10 min or possibly till sauce thickens. Taste and adjust the seasoning; add in cayenne pepper if you like.
5. Put chicken pcs in shallow roasting pan large sufficient to hold them in 1 layer. Season them on both sides with salt, pepper, remaining 1 1/2 tsp. cumin, and remaining 1 1/2 tsp. paprika. Rub spices into chicken pcs. Top chicken with sliced onion.
6. Cover chicken with foil and bake 30 min. Uncover, turn pcs over, and bake 20 min. Add in one-third c. warm water to pan juices. Spoon pepper sauce over the chicken. Bake, uncovered, basting once or possibly twice, about 15-25 min or possibly till chicken is tender and juices run clear when thickest part of a thigh piece is pierced with sharp knife. Serve chicken with sauce; garnish with cilantro sprigs.
Yield: 6 servings