Recipe: Baked Chicken In Spicy Tomato and Grilled Pepper Sauce [edit]

Step 1

1. Broil green and red bell peppers, turning every 4-5 minutes, until their skins are blistered and charred, a total of about 20 minutes. Meanwhile, broil jalapeno peppers, turning often, about 5 minutes in all. Transfer peppers to a bowl and cover; or put in plastic or paper bag and close bag.

Step 2

Let stand 10 minutes.

Step 3

2. Meanwhile, mince garlic in a food processor, add cilantro sprigs, and mince together. Add tomatoes and chop coarsely by pulsing.

Step 4

3. Peel the jalapeno and bell peppers using a paring knife. (Wear gloves when handling jalapeno peppers if your skin is sensitive. Be careful not to touch eyes or face.) Halve the peppers; discard the seeds and ribs. Cut bell peppers into 1/2-inch dice. Chop jalapeno peppers. Preheat oven to 400 degrees.

Step 5

4. In a medium saute pan, warm the olive oil over low heat. Add 1 1/2 teaspoons of the paprika and 3/4 teaspoon of the cumin and mix well. Stir in tomato-garlic mixture, jalapeno and bell peppers and salt and pepper.

Step 6

Bring sauce to a simmer. Cook uncovered over medium heat, stirring often, 10 minutes or until sauce thickens. Taste and adjust the seasoning; add cayenne pepper if desired.

Step 7

5. Put chicken pieces in shallow roasting pan large enough to hold them in 1 layer. Season them on both sides with salt, pepper, remaining 1 1/2 teaspoons cumin, and remaining 1 1/2 teaspoons paprika. Rub spices into chicken pieces. Top chicken with sliced onion.

Step 8

6. Cover chicken with foil and bake 30 minutes. Uncover, turn pieces over, and bake 20 minutes. Add one-third cup hot water to pan juices. Spoon pepper sauce over the chicken. Bake, uncovered, basting once or twice, about 15-25 minutes or until chicken is tender and juices run clear when thickest part of a thigh piece is pierced with sharp knife. Serve chicken with sauce; garnish with cilantro sprigs.

Step 9

Yield: 6 servings