Tuesday, March 24, 2009

Pioneer Woman Chicken

Now i'm sure if you're a food blogger you know about the Pioneer woman and her amazingness but WOW... this is the first recipe of hers i've made (knowing it was hers) and it was amazing! I made it with my Mother-in-law on Friday night before we went off to my scrapbook world. It is such an amazingly tasty AND colorful dish! It just LOOKS so pretty! Chris LOVED it... not he didn't eat all of his peppers but he loved the flavor they added! I can't wait to make this dish for a dinner party!

3 chicken legs
3 garlic cloves
3 tomatoes
2 bell peppers
1 large onion
3 tomatoes
1/2 cup chicken broth
1/8 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp oil

Optional: chili pepper


Preheat your oven to 350F (175C).

Wash and slice 2 bell peppers (color is completely irrelevant) into medium-sized strips. But color is ALWAY more fun!

Cut an onion in half and slice it up…

Until you end up with a big pile of these.

Slice a medium to large chili pepper. Don’t worry; this is not going to make things overly spicy. It’ll only add a little zing. (i honestly don't remember doing this step... i could have... but maybe i didn't... it was still good!)

Wash and dice 3 juicy red tomatoes.

Grate or finely mince 3 garlic cloves. Mine were medium-sized.

Grab yourself a bowl and put the garlic in there.

Pour 3 tbsp olive oil in there as well. Use a mild olive oil, if you have any (i didn't and it was fine).

Add 1 tsp sweet paprika powder, 1 tsp curry powder, a heaping 1/4 tsp ground cinnamon, 1/8 tsp ground cumin and 1/4 tsp salt. (i'm finding out more and more that cinnamon is a good thing in things other then dessert! Use it, Love it!)

Whisk until you have a fragrant marinade.

Generously season them with salt and black pepper.

Heat 1 or 2 tbsp oil and quickly brown the chicken legs.

Transfer the chicken to an oven dish.

Brush them with half of the marinade. BAM! Instant color! Kind of like a spray tan for the chicken!

Spread the bell pepper strips, onion slices and chili pepper around the chicken. Also place a few slices underneath and on top of the chicken.

Lightly and haphazardly dab the vegetables with the other half of the marinade.

Add the diced tomatoes. Try to distribute them evenly.

Pour in 1/2 cup of chicken broth. Pour it down the side of the oven dish— you don’t want to rinse the flavor off of the chicken and vegetables.

Pop the dish in a preheated oven and bake for 1 hour at 350F (175C).

After 30 minutes, remove the chicken from the oven, flip over the vegetables and pour some of the juices all over the chicken.

Put it back in the oven for another 30 minutes.

Thanks Pioneer woman this was amazing and GREAT still for leftovers!!

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