Piernas De Pollo Spanish Style Chicken Legs Recipes

COLOMBIAN-STYLE ROASTED CHICKEN LEGS (PIERNAS DE POLLO ASADAS A MI ESTILO COLOMBIANO)

Steps:

• In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
• Place the chicken in a zip -bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
• Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.
• Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.

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.