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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Italian parsley (fresh, finely chopped)
- 1 Tbsp. seasoned salt
- 1 tsp. dried thyme
- 1 tsp. black pepper
- 2 tsp. minced garlic
- 4 chicken leg quarters (3 3/4 lb)
- 1 Tbsp. olive oil
- 1 red bell pepper (medium, sliced)
- 1 lime (for juice)
- 1 scotch bonnet (small, or habanero pepper, whole)
- 1 cup yellow onions (prediced)
- 1/2 cup reduced sodium chicken broth (or stock)
- 2 Tbsp. tomato paste
- 4 chicken leg quarters (3 3/4 lb)
- 1 tsp. dried thyme
- 2 Tbsp. Italian parsley (fresh)
- 1 lime (for juice)
- 1 red bell pepper (medium)
- 2 tsp. minced garlic
- 1 cup yellow onions (prediced)
- 1/2 cup chicken broth (rdcd-sod, or stock)
- 1 scotch bonnet (small, or habanero pepper)
- 2 Tbsp. tomato paste
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