Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers
Submitted by lolly
Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.
YIELD
4 servingsPREP
5 minCOOK
40 minREADY
45 minY’all, this is the kind of Tex-Mex comfort food that makes a regular Tuesday feel like a fiesta.
Chicken legs get seared and braised in chicken broth until the juices run clear, then topped with slices of Monterey Jack that melt into a gooey blanket right on the platter.
While the chicken braises, red, yellow, and green bell peppers hit a hot skillet with garlic, lime juice, and jalapeño pepper cheese, creating a creamy, tangy sauce with serious color and kick.
Pour that pepper sauce right over the cheesy chicken and you’ve got a plate that looks like a million bucks and tastes even better.
Kitchen Tips
- Sear the chicken legs skin-side down first for a crispy, golden crust that holds up under all that melted cheese and sauce.
- Slice the peppers thin and uniform so they cook evenly and create a silky sauce rather than chunky bits.
- Add the cheese to the hot chicken immediately after it comes out of the oven so it melts from the residual heat without overcooking.
- A squeeze of extra lime at the table brightens the whole dish and cuts through the richness of the cheese.
Ingredients
Directions
To braise the chicken, salt, pepper, and sear both sides of the legs, then place in a shallow roasting pan and fill halfway with the chicken stock.
Cover with aluminum foil to form a seal and roast at 350℉ (180℃) Fahrenheit until done. (Juices run clear.)
In the meantime, sauté the peppers in the oil, and add the garlic, lime juice, cilantro and the jalapeno pepper cheese.,
When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.
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