| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Green bell peppers |
| 1 |
lg |
Red bell pepper |
| 3 |
|
Jalapeno peppers |
| 5 |
|
Garlic cloves; peeled |
| 1/2 |
c |
Small cilantro sprigs |
| 1 |
cn |
(28-ounce) and 1 (14 1/2-ounce) can plum tomatoes; drained |
| 1 |
tb |
Olive oil |
| 1 |
|
Tablepoon paprika; divided use |
| 2 1/4 |
ts |
Ground cumin; divided use |
|
|
Salt and freshly ground black pepper |
|
|
Optional: pinch of cayenne pepper |
| 4 1/2 |
lb |
Chicken pieces; skin removed |
| 1 |
lg |
Onion; halved and sliced |
|
|
Cilantro sprigs for garnish |
INSTRUCTIONS
Notes: From Orange County Register
1. 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.
2. Meanwhile, mince garlic in a food processor, add cilantro sprigs, and
mince together. Add 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 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.
4. 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.
5. 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.
6. 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, 23
percent calories from fat
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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