August 8, 2011

Chicken with Three-Pepper Sauce

Chicken From The Oven

Prep time:

20 minutes

Cooking time:

50 minutes

“This sauce gets its punch from a variety of peppers. If fresh chile peppers are too fiery for your taste, try two jalapeños instead. Or to cut costs, use 1/2 teaspoon red pepper flakes.”

Ingredients

Serves 4

1 (3-pound) chicken, cut into serving pieces
3 hot red chiles, halved, deseeded, divided
1/3 cup olive oil, divided
1 teaspoon crushed black peppercorns
1 red bell pepper, deseeded, cut into chunks
6 small tomatoes, halved
1 large red onion, cut into wedges
1 clove garlic, sliced
12 ounces spaghetti

Directions

1
Preheat oven to 400°F. Make slits in chicken pieces. Mince 1 red chile. Mix with 1 tablespoon olive oil in a large bowl. Add chicken to bowl; coat with oil mixture. Top with peppercorns. Refrigerate.
2
Meanwhile, place remaining chiles, bell pepper, tomatoes, onion and garlic in a roasting pan. Drizzle with remaining olive oil. Roast for 20 minutes.
3
Add chicken to pan. Roast until cooked through, about 30 minutes. Meanwhile, cook spaghetti according to package directions. Drain; rinse. Keep warm.
4
Remove chicken from pan. Process vegetables and pan juices in a blender or food processor until nearly smooth. Divide pasta among serving plates. Place chicken over pasta. Top with sauce.

Variations(0)

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Reviews(0)

Cookin' xpress!

A melon baller is a handy utensil that will make quick work of deseeding the chiles and bell peppers.

Great Pairings

Tropical Crunch Salad

If strawberries are out of season, and unavailable, or priced too high, use 2 chopped peeled pears instead. Even when berries are in season and priced low, pears may be the better buy.

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