Red pepper chicken
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Red pepper chicken
  Pepper    Chicken    Mexican    Poultry  
Last updated 6/12/2012 1:20:06 AM. Recipe ID 51690. Report a problem with this recipe.
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      Title: Red pepper chicken
 Categories: Mexican, Poultry, Main dish
      Yield: 4 Servings
    3/4 c  Flour
      1 tb Ground cumin
      1 ts Paprika or cayenne
      1 ts Salt
  3 1/2 lb Chicken-cut up
      2 tb Oil
      2 c  Harissa Sauce (#45)
    1/4 c  Water
  In bowl, combine flour, cumin, paprika, and salt. Rinse the chicken
  and pat dry  with paper towells. Dredge in the flour to coat well.
  Reserve the extra flour. In lge. Dutch oven, heat lil. Brown chicken
  on both sides, abt 5 min. per side.  Drain off any excess oil. Add
  the sauce, cover, and simmer over low heat for 45-60 min. Test for
  doneness by pricking drumstick.  Chicken is done when juice runs
  clear and flesh is very tender. Remove chick. to a warmed platter,
  leaving the cooking liquids in the pan. Combine 2 tbs. of the
  reserved flour with 1/4 cup water. Stir to make smooth paste.   Bring
  cooking liquids to boil, stirring frequently to prevent scorching.
  Stir in the flour and cook, stirrring constantly until the sauce
  thickens. Remove from the heat. Pour sauce over chicken and serve at

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Recipe ID 51690 (Apr 03, 2005)

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