| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Green bell peppers | |
| 1 | Red bell pepper | |
| 3 | Jalapeno peppers | |
| 5 | Garlic cloves, peeled | |
| 1/2 | c | Small cilantro sprigs |
| 1 | 28-ounce and 1 14 | |
| 1/2-ounce can plum | ||
| tomatoes drained | ||
| 1 | T | Olive oil |
| 1 | Tablepoon paprika, divided | |
| use | ||
| 2 1/4 | t | Ground cumin, divided use |
| Salt and freshly ground | ||
| black pepper | ||
| Optional: pinch of cayenne | ||
| pepper | ||
| 4 1/2 | lb | Chicken pieces, skin removed |
| 1 | Onion, halved and sliced | |
| Cilantro sprigs for garnish | ||
| percent calories from fat |
INSTRUCTIONS
Notes: From Orange County Register Broil green and red bell peppers, turning every 4-5 minutes, until their skins are blistered and charred, a total of about 20 minutes. Meanwhile, broil jalapeno peppers, turning often, about 5 minutes in all. Transfer peppers to a bowl and cover; or put in plastic or paper bag and close bag. Let stand 10 minutes. Meanwhile, mince garlic in a food processor, add cilantro sprigs, and mince together. Add tomatoes and chop coarsely by pulsing. 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 face.) Halve the peppers; discard the seeds and ribs. Cut bell peppers into 1/2-inch dice. Chop jalapeno peppers. Preheat oven to 400 degrees. In a medium saute pan, warm the olive oil over low heat. Add 1 1/2 teaspoons of the paprika and 3/4 teaspoon of the cumin and mix well. Stir in tomato-garlic mixture, jalapeno and bell peppers and salt and pepper. Bring sauce to a simmer. Cook uncovered over medium heat, stirring often, 10 minutes or until sauce thickens. Taste and adjust the seasoning; add cayenne pepper if desired. Put chicken pieces in shallow roasting pan large enough to hold them in 1 layer. Season them on both sides with salt, pepper, remaining 1 1/2 teaspoons cumin, and remaining 1 1/2 teaspoons paprika. Rub spices into chicken pieces. Top chicken with sliced onion. Cover chicken with foil and bake 30 minutes. Uncover, turn pieces over, and bake 20 minutes. Add one-third cup hot water to pan juices. Spoon pepper sauce over the chicken. Bake, uncovered, basting once or twice, about 15-25 minutes or until 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 Nutritional information (per serving): 414 calories, 10.7 grams fat, 2.3 grams saturated fat, 61 milligrams cholesterol, 623 milligrams sodium, Source: "The Low-Fat Jewish Cookbook" Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 856
Calories From Fat: 263
Total Fat: 29g
Cholesterol: 0mg
Sodium: 7240.1mg
Potassium: 4653.5mg
Carbohydrates: 99.7g
Fiber: 23.9g
Sugar: 56.9g
Protein: 56.1g