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Spanish Chicken
These chicken legs make a great budget meal, served with hot cooked rice. Feel free to serve these with quinoa, bulgur, or other cooked grain or pilaf in place of the rice.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 to 3 pounds chicken legs
- 2 tablespoons olive oil
- 1/4 cup diced ham
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 1/2 cups celery, chopped
- 1 cup red bell pepper, diced
- 2 tablespoons lime juice
- 1 bay leaf, dried
- 1 1/2 teaspoons chili powder
- 1/4 cup madeira wine or dry sherry or marsala
- salt & pepper
- hot cooked rice
- 1 or 2 tablespoons chopped fresh parsley for garnish, optional
Instructions:
In a heavy 5-quart pan over high heat, brown chicken all over in oil,
about 8 minutes; transfer to a plate and set aside.
Reduce heat to medium-high; add ham, onions and garlic; cook, stirring, for 2 minutes. Stir in vegetables, lime juice, bay leaf, and chili powder, then tuck chicken pieces in between and around the vegetables.
Bring to a simmer; reduce heat, cover, and simmer until chicken is cooked through, about 15 to 20 minutes. Stir in wine and simmer, uncovered, 1 minute longer. Taste and add salt and pepper, as needed.
Discard bay leaf and spoon over hot cooked rice. Sprinkle with parsley.
Serves 4 to 6.
Adapted from a Sunset Recipe