Oven-fried Chicken and Peppers
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For Chicken and Potatoes
- 48 ozs cut-up chicken (about 8 pieces)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp paprika
- 1 tsp Curry powder
- 1 tsp ground Cumin
- 4 Tbsps olive oil
- 5.333 cups small, waxy potatoes (peeled)
- 2 sprigs rosemary (leaves plucked)
- 1.333 cups chicken stock
- For Sweet and Sour Bell Peppers
- 1 Tbsp olive oil
- 1 Tbsp granulated sugar
- 4 mixed, colored Bell pepper (seeded and cut in strips)
- 1 Tbsp white wine vinegar
- ½ bunch fresh parsley (rinsed)
- Sea salt (to taste)
Preparation steps
1.
For Chicken and Potatoes:
2.
Preheat the oven to 425ºF / 220ºC.
3.
Wash the chicken under cold running water and pat dry with paper towels. Season the chicken pieces with salt and pepper and rub with paprika, curry powder and cumin.
4.
Brush a deep baking pan with oil. Season the potatoes with salt and pepper. Place the chicken and potatoes in baking pan, drizzle with olive oil and cook for 20 minutes.
5.
Turn the chicken pieces over and add rosemary to the baking pan. Pour stock over the chicken mixture and cook for an additional 15 to 20 minutes, turning occasionally, until chicken is cooked through and potatoes are fork tender.
6.
Divide among plates and serve with sweet and sour peppers.
7.
For Sweet and Sour Bell Peppers:
8.
While the chicken is cooking, place the olive oil and sugar in a pan over medium-low heat and cook gently for one or two minutes. Add the pepper strips, stir to coat; cover the pan and simmer until the peppers are softened, but still firm, about 20 minutes. Add vinegar, continue cooking for another 10 minutes over low heat. Remove from heat; add parsley and season to taste with sea salt. Allow to cool slightly before serving.
