| 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 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter |
| 2 |
md |
Onions; thinly sliced |
| 1 |
ts |
Coarse salt |
| 1 |
ts |
Freshly-ground black pepper |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
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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