fiery chili chicken legs
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This is from Weight Watcher's Easy Mains and Sides Cookbook Weight Watcher Points: 6 Nutritional Services: Serving Size: 1 Chicken Leg; 1/3 cup pepper mixture Calories: 261; Total Fat: 12; Sat Fat: 3g; Chol: 83mg; Sodium: 578mg; Total Carb; 10g; Sugar: 5g; Fiber: 2g; Protein: 27g; Calcium: 29mg
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yield
8 serving(s)
method
Stove Top
Ingredients For fiery chili chicken legs
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8skinless whole chicken legs
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1 tspground cumin
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1 tspsalt
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4 tspcanola oil
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4red bell peppers, cut into 1-inch pieces
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2onions, sliced
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4garlic cloves, minced
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1 1/2 creduced-sodium chicken broth
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1/4 cchili-garlic sauce
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2 Tbsphoisin sauce
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4 Tbspchopped fresh cilantro
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1/4 cchopped unsalted dry-roasted cashews
How To Make fiery chili chicken legs
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1Sprinkle chicken with cumin and salt. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat. Add 4 chicken legs and cook, turning occasionally, until browned, about 8 minutes. Transfer to platter. Repeat with 1 teaspoon of oil and remaining 4 chicken legs.
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2Heat remaining 2 teaspoons oil in Dutch oven. Add bell peppers, onions, and garlic; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
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3Return chicken and any accumulated juices to Dutch oven. Add broth, chili-garlic sauce, and hoisin sauce; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 35 minutes. Remove pot from heat. Stir in cilantro. Sprinkle 1/2 tablespoon cashews over each serving.
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