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How To make Braised Chicken Legs w/ Creamy Saut

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12 ounces Cacique brand Baby Jack cheese
6 ounces Cacique brand Crema Mexicana
6 chicken legs & thighs

grilled
2 cups chicken stock
2 red bell peppers :

thinly sliced
2 yellow bell peppers

thinly sliced
2 green bell peppers :

thinly sliced
1/2 cup lime juice
2 tablespoons garlic -- minced
2 tablespoons canola oil
To braise the chicken, salt, pepper, and sear both sides of the legs, then plac e in a shallow roasting pan and fill halfway with the chicken stock. Cover with aluminum foil to form a seal and roast at 350? until done. In the meantime, sau t

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