FIRST, A question: What kind of peppers are these? They were purchased at Super H and labelled only as "Sweet Peppers." Bueller? Bueller?
The Reason I ask, is they were a lead ingredient in tonight's dinner, I sort of made this up as I headed to work this morning and thought of what I had left in my fridge from the last shopping trip:
Roast Chicken with Cilantro, "Sweet Peppers", Lime and Garlic with Mashed Potatoes and Carmelized Onions.
-I had one package of 3 thighs, 3 legs and 3 wings, in terms of chicken bits
-about 2 large handfuls of cilantro
-the juice of one lime
-5 of the "sweet peppers", roughly chopped
-2 cloves of garlic
-A few TB of olive oil
Preheat the oven to 400.
In a food processor give the cilantro, peppers, lime juice, garlic, S/P a whirl until it just comes together. The turn on and stream in the olive oil until it comes together into a loose paste. Done.
Rub all over the chicken bits and get it under the skin. Put a little extra on top of the skin. Place in a baking pan (skin up) and place in the oven for approximately 40 minutes until the juices run clear. Check about 1/2 way through, turn pan if you need to. My chicken needed a little extra tanning, so I stuck it under the broiler for 5 minutes. But before sticking it under the broiler, I had some extra of the cilantro sauce, so I put that on top, for a fresh burst of flava. Done and done.
We would have liked it spicy, so maybe some of these sweet peppers and one or two jalapenos? We also think it would be better grilled...much better grilled.
Tomorrow night these peppers will make one final appearance....stay tuned for a vegetarian night.