Mexican-style chicken legs - a hearty, tasty and moderately exotic dish. Chicken meat goes well with vegetables typical of Mexican cuisine - corn, pepper, tomatoes - and hot Latin American seasonings.
Pick your recipe
You will need
-
- 4 chicken legs;
- 4 full teaspoons of chili peppers;
- 2 onions;
- 2 sweet peppers;
- 4 cloves of garlic;
- 1 can of canned tomatoes;
- 1 can of canned corn;
- 3 table. tablespoons of vegetable oil;
- salt and black pepper to taste.
Instruction manual
1
Rinse chicken legs thoroughly under running water and dry with paper towels. Then rub them with a mixture of salt, black pepper and half a chili pepper.
2
Prepare fresh vegetables. Onions must be peeled and cut into half rings. Rinse sweet pepper, cut in half, remove all seeds and chop into strips. Peel and crush the garlic cloves in a garlic press, then mix it with other fresh vegetables.
3
Drain the liquid from canned foods. It is advisable to throw the corn into a colander, and keep the pickle from tomatoes in a separate bowl. Peel the tomatoes, cut into cubes. You can also remove seeds from them if you like it more.
4
Mix fresh ingredients with canned ones. Add the liquid from the tomatoes. Salt to taste, sprinkle with the remaining chili pepper. Put the whole mass in a high baking dish, pre-lubricating it with vegetable oil. Put chicken drumsticks on top of vegetables and cover with foil.
5
This dish should be baked in the oven at a temperature of 220 degrees, about 35-40 minutes. When half the time has passed, the form must be removed from the stove and turn over the chicken legs. Remove the foil 10 minutes before cooking to give the chicken a golden crust.
6
Mexican dishes with fresh tortillas and rice are served to soften the seasoning.
note
Mexican cuisine is hot. This amount of chili pepper is designed for fans to pamper themselves spicy, if you do not belong to them, you better reduce the number of spices by half.