SKINLESS AND BONELESS CHICKEN LEGS ESCABECHE AND STUFFED PEPPERS WITH THREE COLORS QUINOA, WALNUTS AND RAISINS

I like to use chicken legs because are more juicy than chicken breast, even removing the fat that is between the thighs meat.

PORTIONS: 3 1 PORTION = 385 CALORIES

INGREDIENTS TO MARINATE CHICKEN
2 chicken legs cut in half. Boneless and skinless (15 oz.)
3 tbsp. red wine vinegar
1½ tsp. salt
¼ tsp. ground cumin
¼ tsp. ground black pepper
1 tbsp. chopped fresh oregano
In bowl mix the ingredients together and cover the chicken with it. Let it marinate for 1 hour at room temperature.

OTHER INGREDIENTS
3 tbsp. all-purpose flour
2 tbsp. olive oil
1 garlic clove minced
1 large onion cut in Julianne
1 large carrot cut in slices
1 red pepper cut in strips
1 orange pepper cut in strips
2 celery ribs cut in slices
1 cup white wine, Rhine
½ cup red vinegar
1 cup chicken broth or water
1 chicken bouillon
1 bay leaf
1 tbsp. parsley

METHOD
Remove chicken from marinate and dredge it in flour.
Heat a frying pan with the oil and brown both sides of the chicken. Remove and place it in a dish.
In the same frying pan sauté garlic, onions and peppers for 2 minutes.
Add carrots, celery and wine. Let the wine to reduce.
Add red vinegar, chicken broth, chicken bouillon, bay leaf and chicken. Cook for about 15 minutes. Chicken should be cooked and vegetables al dente. Do not overcook.
Sprinkle with parsley.
You may serve it hot or cold.

STUFFED PEPPERS WITH THREE COLORS QUINOA, WALNUTS AND RAISINS

PORTIONS: 4

INGREDIENTS
4 bell peppers any color
½ cup three colors quinoa
1 cup water
½ tsp. salt
1 tbsp. olive oil
1 diced shallot
1 minced garlic clove
1/3 cup diced orange pepper
1/3 cup diced red pepper
2 tbsp. raisins
¼ cup chopped walnuts
1 tbsp. chopped parsley

METHOD
In a small pot boil the water with salt.
Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.
Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute.
Add peppers, raisins, walnuts and cook for 2 more minutes.
Stir in the cooked quinoa.
Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.
Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish.
Preheat the oven at 450° F.
Bake the peppers for about 15 minutes and serve.