Pollo Picante (Spicy Chicken)
1 cup all-purpose flour
6 chicken legs with thighs attached
3 to 4 tablespoons olive oil
1 red onion, sliced
2 jalapeno peppers, seeded and diced
1 red bell pepper, sliced
1 1/2 cups sour cream
1 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
2 cloves garlic
Heat oven to350 degrees F.
Put flour in a paper sack or plastic bag. Shake the chicken pieces one at a time in the bag until coated with flour.
Heat oil in a large frying pan and brown the chicken on all sides.
Remove chicken from the pan and arrange in a shallow 3 to 4-quart baking dish. Top with sliced onion, jalapeno peppers and red pepper.
Blend the sour cream, milk, salt, pepper, cayenne and garlic in a blender until smooth and pour over the chicken.
Bake, uncovered, for 45 minutes to 1 hour or until the chicken is fork tender.
Serve with rice or noodles.
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Southwestern Recipes Index