Fiery Chili Chicken Legs
Weight Watcher Points: 6
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
8skinless whole chicken legs
1 tspground cumin
4 tspcanola oil
4red bell peppers, cut into 1-inch pieces
4garlic cloves, minced
1 1/2 creduced-sodium chicken broth
1/4 cchili-garlic sauce
2 Tbsphoisin sauce
4 Tbspchopped fresh cilantro
1/4 cchopped unsalted dry-roasted cashews
How to Make Fiery Chili Chicken Legs
- Sprinkle 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.
- Heat remaining 2 teaspoons oil in Dutch oven. Add bell peppers, onions, and garlic; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
- Return 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.