Braised Chicken Legs w/ Creamy Sauteed Sweet Peppers

• 12 ounces monterey jack cheese
• 6 ounces monterey jack cheese with jalapeno pepper
• 6 chicken chicken legs and thighs grilled
• 2 cups chicken broth
• 2 each sweet red bell peppers thinly sliced
• 2 each sweet yellow bell peppers thinly sliced
• 2 each green bell peppers thinly sliced
• 1/2 cup lime juice
• 2 tablespoons garlic minced
• 2 tablespoons canola oil

1. To braise the chicken, salt, pepper, and sear both sides of the legs, then place in a shallow roasting pan and fill halfway with the chicken stock.
2. Cover with aluminum foil to form a seal and roast at 350F (180C) Fahrenheit until done.
3. (Juices run clear.)
4. In the meantime, saute the peppers in the oil, and add the garlic, lime juice, cilantro and the jalapeno pepper cheese.,
5. When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.

cheese, cheese, chicken chicken, chicken broth, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, lime juice, garlic, canola oil

Taken from recipeland.com/recipe/v/braised-chicken-legs-w-creamy-s-3647 (may not work)