Chicken:
\n1 T. paprika
\n1 tsp. garlic powder
\n1 tsp. dry mustard
\n3\/4 tsp. thyme
\n1\/2 tsp. onion powder
\n1\/2 tsp. salt
\n1\/2 tsp. black pepper
\n2 pounds chicken drumsticks, skinned
\n2 tsp. olive oil, preferably extra-virgin<\/p>\n
Red Pepper Puree:
\n2 large red bell peppers, cut into chunks
\n1 fresh jalape\u00f1o pepper, halved, some seeds removed
\n2 garlic cloves, sliced
\n1\/2 C. chicken broth, canned or homemade
\n2 tsp. fresh lemon juice<\/p>\n
To make the chicken: Preheat oven to 325\u00b0F. Spray a 9- x 13-inch baking dish with nonstick cooking spray. In small bowl or C., combine paprika, garlic powder, mustard, thyme, onion powder, salt, and black pepper. Cut two or three deep, lengthwise slits in each drumstick and place in prepared baking dish. Rub spice mixture onto chicken, pressing it into slits. Let stand 10 minutes. Drizzle chicken with oil and bake, turning once or twice, 35 to 45 minutes, or until well browned and cooked through. To make the red pepper puree: In medium saucepan, combine bell peppers, jalape\u00f1o, garlic and chicken broth. Stir well, cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes (most of liquid will evaporate). Puree in food processor or blender until very smooth. Stir in lemon juice and serve with chicken.<\/p>\n
Yield: 4 servings
\nCalories: 199
\nFat: 7.2g
\nFIber: .9g<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken: 1 T. paprika 1 tsp. garlic powder 1 tsp. dry mustard 3\/4 tsp. thyme 1\/2 tsp. onion powder 1\/2 tsp. salt 1\/2 tsp. black pepper 2 pounds chicken drumsticks, skinned 2 tsp. olive oil, preferably extra-virgin Red Pepper Puree: 2 large red bell peppers, cut into chunks 1 fresh jalape\u00f1o pepper, halved, some seeds removed 2 garlic cloves, sliced 1\/2 C. chicken broth, canned or homemade 2 tsp. fresh lemon juice To make the chicken: Preheat oven to 325\u00b0F….<\/p>\n