Bettys Budget Friendly Mexican Chicken Legs Recipes

BETTY CROCKER'S SPICY MEXICALI DRUMSTICKS

Steps:

• Heat oven to 400.
• Grease rectangular pan, 13x9x2.
• Mix buttermilk and pepper sauce in medium bowl.
• Mix cornmeal and seasoning mix in large plastic bag.
• Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture.
• Place in pan & drizzle with oil.
• Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Serve with salsa.

SANTA FE GRILLED CHICKEN LEGS

Steps:

• Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
• Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
• Serve chicken with reserved sauce for dipping.

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
• Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
• Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.

EASY MEXICAN CHICKEN AND BEANS

Steps:

• Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
• Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.