Recipe of the Week: Red Pepper Chicken
Anne-Marie and Jones Talmadge
Red Pepper Chicken
2 lbs. organic pastured chicken thighs, or chopped breast
4 red peppers chopped
4 tbs. olive oil
1 bunch fresh tarragon minced
5 cloves of minced garlic
2 tbsp. Paprika powder
2 tsp. Chili powder or minced chilies
Salt to taste
Pepper to taste
Place chicken in a deep tin or cake baking pan, place chopped red peppers around the chicken and cover in the olive oil and the rest of the spices. Bake at 350 degrees for 30-40 min. Serve over quinoa or brown rice.