SPANISH CHICKEN LEGS RECIPES

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PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS. RECIPE ...



Piernas De Pollo - Spanish-Style Chicken Legs. Recipe ... image

This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!

Total Time 2 hours

Prep Time 10 minutes

Cook Time 1 hours 50 minutes

Yield 8 serving(s)

Number Of Ingredients 8

16 chicken legs, skin removed
1 cup flour, for dredging
1/2 cup olive oil, for frying
1 onion, finely chopped
1 tablespoon garlic, chopped (or more to taste)
16 ounces canned whole peeled plum tomatoes (Roma)
1 cup chicken stock
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees.
  • Dredge chicken legs in the flour.
  • In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
  • Remove from pan.
  • Pour off excess oil (but don't mop out all of the oil).
  • Return pan to medium heat and saute the onion and garlic until the onion is transparent.
  • Add tomatoes and cook for about 15 minutes.
  • Remove this mixture from the heat and add to a blender or food processor.
  • Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
  • Season with salt and pepper.
  • Arrange chicken legs in a baking dish and cover with tomato sauce.
  • Cover with aluminum foil and bake for 1 hour.
  • Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 828.9, FatContent 54.6, SaturatedFatContent 13.4, CholesterolContent 278.1, SodiumContent 310.9, CarbohydrateContent 16.8, FiberContent 1.4, SugarContent 2.6, ProteinContent 63.7

SPANISH-STYLE BRAISED CHICKEN LEGS RECIPE | EAT SMARTER USA



Spanish-Style Braised Chicken Legs recipe | Eat Smarter USA image

The Spanish-Style Braised Chicken Legs recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours

Yield 4

Number Of Ingredients 11

8 Chicken legs
1 onion
2 garlic
2 red and green Bell pepper
salt
freshly ground peppers
3 tablespoons olive oil
150 grams Bacon
400 grams crushed tomatoes (packaged)
2 tablespoons ground paprika
1 tablespoon freshly chopped oregano

Steps:

  • Rinse chicken and pat dry. Peel onion and garlic and chop finely. Rinse, halve and remove seeds and ribs from bell peppers. Cut bell peppers into strips.
  • Heat the oil in a skillet, season the chicken with salt and pepper and saute until golden brown. Remove and set aside. Add the lardons and cook 1 minute. Add the onion and garlic and cook 2 minutes longer. Add the bell peppers, sauté briefly and mix in the tomatoes. Season with salt and pepper and place the chicken on top.
  • Sprinkle with paprika, cover and simmer gently until the chicken is cooked through, about 30 minutes. Add more liquid if necessary. Sprinkle with oregano and season with salt and pepper.

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