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� the peppers in the oil, and add the garlic, lime juice, cilantro and the Crem a Mexicana. When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.