Wednesday, June 26, 2013

Grilled chicken with pepper

1 Russet potatoes, peeled and cut into 1-inch cubes
Kosher salt
8 small, skin-on, bone-in chicken legs (1/4 to £ 2,000,000)
1 tablespoon dried oregano heaping
Freshly ground pepper
3 tablespoons extra virgin olive oil
Cut into 1 inch pieces 1 medium onion,
Cut into 1 1/2-inch pieces 1 large green pepper,
6 cloves garlic, smashed
4-6 pickled cherry peppers, 1/3 cup chopped seeded and salt, in addition to
1/4 cup coarsely chopped parsley and fresh
Preheat broiler. Put potatoes in a medium saucepan and cover with water, and add 1 tablespoon of salt. Bring to a simmer for 8 minutes, and cook just until tender. Drain well.

At the same time, it has become the taste of chicken, and a little dried oregano, salt and pepper. Olive oil in a large cast-iron skillet over high heat, heat 2 tablespoons. Add chicken and cook for 5 minutes on each side until browned. Transfer chicken to a platter of gold.

, 3 minutes, stirring, adding potatoes to the pan and cook. Add the onion and bell pepper and cook for 1 minute until soft little. Reduce the heat to medium, add the remaining tablespoon of olive oil 1 garlic, and cook for 2 minutes. As for 1 minute, scraping the pan with a spoon made of solid wood, cherry and pepper and cook salted water, add. Remove from heat.

Return chicken to pan and sprinkle with parsley. After the chicken on the part of the skin over the vegetables, toss with tongs. Leather ring, grill for 2-3 minutes until crisp.

Per serving: 611 calories, 42 grams of fat (10 g saturated), 169 mg cholesterol, 243 mg sodium, 20 g Carbohydrates: 3 grams of fiber: 38 grams of protein

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