Esta es una exhibición prevé de cómo se va ver la receta de 'Baked Chicken In Spicy Tomato And Grilled Pepper Sauce' imprimido.

Receta Baked Chicken In Spicy Tomato And Grilled Pepper Sauce
by Global Cookbook

Baked Chicken In Spicy Tomato And Grilled Pepper Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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.
  2. Let stand 10 min.
  3. Meanwhile, mince garlic in a food processor, add in cilantro sprigs, and mince together. Add in tomatoes and chop coarsely by pulsing.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Yield: 6 servings