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Gallery Red-Hot Chicken and Peppers Credit: Sidney Bensimon Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 can (15 ounces) chickpeas, rinsed and drained 1 jar (12 ounces) roasted red peppers, drained (reserving 1 teaspoon brine) and sliced 2 tablespoons unsalted butter, melted 2 tablespoons hot sauce, such as Goya 1/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 4 small chicken legs (about 2 1/4 pounds total) 2 cups watercress, tough stems removed 1 lemon, cut into wedges Toasted flatbread, for serving
Gallery Red-Hot Chicken and Peppers Credit: Sidney Bensimon
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Red-Hot Chicken and Peppers Credit: Sidney Bensimon
Red-Hot Chicken and Peppers
Credit: Sidney Bensimon
Red-Hot Chicken and Peppers
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained 1 jar (12 ounces) roasted red peppers, drained (reserving 1 teaspoon brine) and sliced 2 tablespoons unsalted butter, melted 2 tablespoons hot sauce, such as Goya 1/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 4 small chicken legs (about 2 1/4 pounds total) 2 cups watercress, tough stems removed 1 lemon, cut into wedges Toasted flatbread, for serving
Directions
Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.
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All Reviews for Red-Hot Chicken and Peppers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red-Hot Chicken and Peppers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
