fiery chili chicken legs
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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prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 8 - skinless whole chicken legs
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 teaspoons canola oil
- 4 - red bell peppers, cut into 1-inch pieces
- 2 - onions, sliced
- 4 - garlic cloves, minced
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 cup chili-garlic sauce
- 2 tablespoons hoisin sauce
- 4 tablespoons chopped fresh cilantro
- 1/4 cup chopped unsalted dry-roasted cashews
How To Make fiery chili chicken legs
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Step 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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Step 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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Step 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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