Fiery Chili Chicken Legs

Ingredients

8 skinless whole chicken legs
1 tsp ground cumin
1 tsp salt
4 tsp canola oil
2 red bell peppers sliced or chunked
2 onions sliced
4 garlic cloves minced
1 1/2 c low sodium gluten-free chicken broth
1/4 c chili-garlic sauce
2 Tbsp Gluten-Free hoisin sauce
4 Tbsp chopped cilantro (optional)
4 Tbsp dry roasted unsalted cashews chopped

Make it

1. Heat 1 tsp oil in large Dutch oven over med-high
heat. Add 4 chicken legs cook until browned about 8 min. Transfer to platter and repeat with
1 tsp oil and remaining legs.

2. Heat remaining 2 tsp oil in the same pot and add peppers, onions and garlic. Cook 8-10
Min, until veggies are softened.

3. Add broth, chili-garlic and hoisin sauce, stir, and then add chicken and any juices to pot.
4. Bring to boil, reduce heat, cover and simmer for 35 minutes or until chicken is done.

Store half in container up to 4 days. Sprinkle cashews on chicken before serving.

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