Baked Chicken Legs Mexican Style Food

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat oven to 180C/350F.
• Combine the Mexican Spice Mix ingredients in a small bowl.
• Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
• Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
• In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
• Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
• Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
• Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
• Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
• Bake for 25 minutes, then remove from the oven and take off the lid/foil.
• Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
• Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
• Squeeze the juice of 1 lime over the chicken and rice.
• Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.

MEXICAN-SPICED CHICKEN THIGHS

Steps:

• Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
• Combine all the spices in a small bowl. Sprinkle generously over the meat.
• Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
• Bake for about 45 minutes.

MEXICAN SMOTHERED CHICKEN THIGHS

Steps:

• In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

EASY SPICY MEXICAN-AMERICAN CHICKEN

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.

MEXICAN CHICKEN LEGS

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.

CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE

Steps:

• In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
• In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
• Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
• Add chopped tomato and cook for another 3 minutes.
• Add this mixture to the chicken pot.
• Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
• Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
• Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
• Optional: Add slices of avocado to your soup.

CRISPY BAKED CHICKEN LEGS

Steps:

• Preheat your oven to 425 degrees F. Lightly grease a rimmed baking dish with olive oil. A 9 X 13-inch baking dish should work.
• Place the chicken legs in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with the seasonings.
• Bake, uncovered, until the skin is crisp and browned and the internal temperature reaches 165 degrees F, 40-45 minutes. Check the chicken after the first 30 minutes. If the skin or the spices seem to be browning too much, loosely cover it with foil and continue baking.
• Allow the chicken to rest for 5 minutes before serving.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

BAKED CHICKEN LEGS, MEXICAN STYLE

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.

TEX-MEX CHICKEN DRUMSTICKS

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray a 9 x 13-inch pan with nonstick cooking spray.
• You can skin the chicken or leave the skin on.
• Place the chicken pieces in the prepared baking dish, skin-side up, and top with the chopped onion.
• Pour the salsa evenly over all and sprinkle with chili powder, salt, and pepper.
• Bake the chicken for 55 to 65 minutes until the juices run clear and chicken is thoroughly cooked, to 165 F on a meat thermometer, basting occasionally with pan juices. Serve immediately.

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.