Chicken With Roasted Peppers

It is...tempting to appoint someone who is theologically brilliant and agrees with the doctrinal position of the church. But we need to remember that Paul especially stresses character qualifications for elders (1 Tim. 3:1-7; Tit. 1:5-9). We need elders who are theologically faithful and who live out the gospel in their everyday lives. We must not sacrifice the latter simply because the former is present, for the words of elders must accord with a godly life.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Niger	Toohot02	4	Servings

INGREDIENTS

6		Whole Chicken legs with
		thighs
		Coarse salt, to taste
		Freshly-ground black pepper
		to taste
3	T	Olive oil
3	T	Unsalted butter
2		Onions, thinly sliced
1	t	Coarse salt
1	t	Freshly-ground black pepper
2		Garlic cloves, minced
1	t	Paprika
2		Red bell peppers, roasted
		peeled
		seeded and chopped
2		Yellow bell peppers
		roasted peeled
		seeded and chopped
2		Poblano chiles, roasted
		peeled
		seeded and chopped
1		Tomato, peeled seeded
		and diced
1 1/4	c	Chicken Stock, see * Note
		Bulgur wheat, rice or
		pasta for serving

INSTRUCTIONS

Note: See the Brown Chicken Stock and White Chicken Stock recipes
which are included in this collection.  Preheat grill or broiler.
Season chicken to taste with salt and  pepper, and lightly brush with
olive oil. Grill or broil, skin-side  down first, about 10 minutes per
side. Melt butter in a medium  skillet over moderate heat. Cook onions
with salt and pepper until  soft and clear. Add garlic and paprika, and
cook an additional  minute, stirring constantly. Add remaining
ingredients, bring to a  boil, reduce to a simmer, and cook, uncovered,
about 5 minutes. Place  chicken over individual beds of bulgur wheat,
rice or pasta. Ladle on  sauce and serve. This recipe yields 4 to 6
servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue  Milliken From the TV FOOD NETWORK - (Show # TH-1E18 broadcast
02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  02-13-1997  Recipe by: Susan Feniger and Mary Sue
Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 504 Calories From Fat: 233 Total Fat: 26.3g Cholesterol: 139.3mg Sodium: 1705.4mg Potassium: 1229.8mg Carbohydrates: 25.5g Fiber: 5.3g Sugar: 9.3g Protein: 42.4g