Braised Chicken Legs w/ Creamy Sautéed Sweet Peppers

* Exported from MasterCook *

Braised Chicken Legs w/ Creamy Sautéed Sweet Peppers

Recipe By : Cacique USA
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Cacique brand Baby Jack cheese
6 ounces Cacique brand Crema Mexicana
6 chicken legs & thighs -- grilled
2 cups chicken stock
2 red bell peppers -- thinly sliced
2 yellow bell peppers -- thinly sliced
2 green bell peppers -- thinly sliced
1/2 cup lime juice
2 tablespoons garlic -- minced
2 tablespoons canola oil

To braise the chicken, salt, pepper, and sear both sides of the legs, then plac
e in a shallow roasting pan and fill halfway with the chicken stock. Cover with
aluminum foil to form a seal and roast at 350º until done. In the
meantime, sau
té the peppers in the oil, and add the garlic, lime juice, cilantro and
the Crem
a Mexicana. 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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NOTES : Cacique USA http://209.85.37.114/qsite.cgi?Sidˆ3899610&Pid