I just went to Costco, where their gorgeous colored peppers in the bag were just calling my name. SO out came this chicken recipe for tonight – I can not wait!
This dish is a great quick supper or Shabbos meal dish.
It is what I like to call a ’ prep it and forget it’ dish, my favorite type of dinner recipe.
If I make this for a Friday night meal, I purposely add 1 or 2 extra peppers to the recipe, and before I serve the dish, I set aside a small amount of peppers. These peppers are super delicious eaten cold, and I add them to my Shabbos leftover salad the next day.
I love to serve this over Jasmine rice for a complete main course dish that has a great Asian flair.
Baked Chicken Legs with Colored Peppers
4 chicken quarters
½ cup favorite brand honey mustard
¾ cup teriyaki sauce
1 tbsp. extra virgin olive oil
1 large Vidalia onion, sliced thin strips
3 yellow peppers, sliced into long strips
3 red peppers, sliced into long strips
¼ cup sesame seeds
½ cup soy sauce
1 clove fresh garlic, minced
1 tsp. sugar
6 whole pieces of fresh garlic cloves (optional)
Heat oven to 350 degrees.
Lay your chicken quarters skin side up in a large baking pan. In a small bowl, mix the honey mustard and teriyaki together. Pour generously over the chicken, coating them well. Set aside.
In a large skillet, over med-high heat, sauté the onions for about 1 minute. Add all the peppers and the sesame seeds and mix well. Sauté for another minute and then add the soy sauce, garlic and sugar to the peppers; mix very well and cook for another 2-3 minutes. Remove peppers from flame and pour them over the top of the chicken, smothering them completely. Sprinkle in the whole pieces of fresh garlic, cover pan and place in oven. Bake for about 1½ – 2 hours. Serve hot.