MEXICAN CHICKEN LEGS
It can be any pieces of chicken. I tried it with boneless chicken breasts. You may adapt the cooking time. To make it low-sodium you may omit the salt and celery salt. Maybe celery seeds would be great.
Provided by Boomette
Categories Chicken Breast
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken legs in a baking dish.
- Mix all remaining ingredients. Pour the sauce over chicken legs.
- Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don't remember. Baste a few times with the sauce.
Nutrition Facts : Calories 224.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 90.8, Sodium 948.4, Carbohydrate 22.7, Fiber 0.5, Sugar 19, Protein 24
BETTY'S BUDGET FRIENDLY MEXICAN CHICKEN LEGS
This is a cheap and cheerful large family sized meal, baked in the one pan. Chicken legs can be swapped for thighs (bone in). A mild Mexican dish perfect for children, heat can be increased by using medium or hot salsa and extra chili powder. Serve as is with sour cream and corn chips or jazz it up with guacamole and a simple...
Provided by Betty Bramanis
Categories Casseroles
Time 1h40m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 375oF/180oC and find a LARGE baking dish - I use a large ceramic lasagna style dish.
- 2. Place the chicken legs in the tray, pour over the herbs and spices and use your hands (I use disposable kitchen gloves due to the chili powder) to get the spices all over the chicken.
- 3. Add everything else EXCEPT for the rice, beans, corn and cilantro (coriander). Ensure each chicken leg is not covering another. They all need their own space to cook. Cover the dish with foil and place in the prepared oven. Bake for 1 hour.
- 4. Remove the foil - carefully (steam burns). Turn each chicken leg. Add in the rice, beans and corn. Stir well ensuring the rice is all "under cover" by the juices. Cover again.
- 5. Return to the oven and bake for a further 30-35 minutes or until the rice is cooked. Sprinkle with cilantro (coriander), give a stir and serve.
BAKED CHICKEN LEGS, MEXICAN STYLE
From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.
Provided by Recipe Junkie
Categories Chicken Thigh & Leg
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, beat eggs, salsa, and salt until blended.
- In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
- Dip chicken into egg mixture and roll in crumb mixture.
- Repeat both steps 1 more time.
- In a shallow rimmed baking pan, melt butter as oven preheats to 400.
- Remove pan from oven.
- Add chicken, turn to coat with butter and arrange skin side up.
- Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
- Insulate to transport hot.
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
MEXICAN CHICKEN I
You can make this one as hot as you like!
Provided by Margaret Rolfe
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 29.1 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 10.7 g, Protein 37.3 g, SaturatedFat 0.5 g, Sodium 1099 mg, Sugar 4.3 g
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