Baked Chicken In Spicy Tomato And Grilled Pepper Sauce Recipe
Servings: 1
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
Directions
- 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
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