Braised Chicken with Peppers, Onions, & Tomatoes

This dish had great flavor but it wasn’t my favorite thing in the world. If I were to make it again, I’d probably sautee the veggies separately and serve them beside the chicken, which I would cook with the marinade but without the stock… basically, I’d bake the chicken, not braise it. I wouldn’t go so far as to call this an ERROR because it was quite yummy, but… yeah… I think those changes would improve it, at least for me.

You’ll need:

• 6 chicken legs
• garlic (however much you prefer)
• 6 roma tomatoes
• 3 bell peppers
• 2 onions
• 1/2 cup chicken stock
• olive oil
• salt and pepper

For the marinade:

• 1/4 tsp cumin
• 2 tsp paprika
• 2 tsp curry
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3-4ish Tbsp olive oil

Start by chopping all of your veggies. I also take the seeds out of my tomatoes because tomato seeds are the snot of the vegetable world, and who wants to eat that?

Rub olive oil on your chicken, then sprinkle on salt and pepper and brown it in a pan a little. Just try to get the skin a little bit crispy. We’re not aiming for cooked legs here.

Throw your vegetables into a glass baking dish, then top with your chicken. Drizzle your chicken stock around the edges, or if yours is semi-frozen like mine was, plop chunks of it around…

Then find your pretty marinade…

And brush it all over the chicken legs. So lovely!

Bake for 1 hour at 350 degrees Fahrenheit, stirring the veggies and flipping the chicken over halfway through.

It’s really pretty in the pan.

But not as colorful-looking when it’s on a plate, is it? The veggies would stay brighter and would have more flavor if we just sauteed them like I said before…

Even so, it tasted pretty darned good.