Spaghetti – Baked Pepper & Chicken with Sour Cream Tomato Sauce

Tested Recipe with Slight Adjustment Adapted from Masa

Spaghetti - Baked Pepper & Chicken with Sour Cream Tomato Sauce
Ingredients:

¼ no  onion (diced)

1 no red bell pepper

1 no yellow bell pepper

2 pcs  chicken whole leg (boneless)

Adequate  salt & black pepper

400g  canned tomato

125g  sour cream

100g  spaghetti

Some Italian parsley (chopped)

Some extra virgin olive oil

1 stalk  broccoli (cut into floret and blanched)

Preparation Instructions:

1. Baked the bell peppers until the outer skin turn black. Remove the outer skin and cut into bite-sized. Set aside.

2. Marinade the chicken whole leg with salt and black pepper. Pan-fry on high heat, skin side down. Fry until both sides become golden brown. Dish out and set aside.

3. Add in the diced onion, sauté until transparent, pour in the canned tomato and sour cream, simmer on low heat. Add in the bell peppers prepared on step 1 and season with salt & black pepper. Follow by the fried chicken whole leg. Cover the chicken whole leg with the sauce and simmer until the chicken well cooked and tender.

4. Bring to a boil a pot of water. Cook the spaghetti in accordance to the package instructions. Dish out, rinse and season with some extra virgin olive oil, salt, black pepper and chopped parsley. Mix well and dish out on a serving platter and serve with the chicken prepared in step 3 and garnish with blanched broccoli. Serve.

 

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