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.
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
MEXICAN CHICKEN AND RICE
Give rice a new twist with Mexican flavors everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
EASY BUDGET MEXICAN SLOW COOKER CHICKEN
This is a super easy, budget-friendly family dinner that feeds a lot of people.
Provided by Michele Kostelecky
Time 4h40m
Yield 10
Number Of Ingredients 6
Steps:
- Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
- Cook on High for 4 hours.
- Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 47.8 g, Cholesterol 56.5 mg, Fat 12.4 g, Fiber 5.9 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 695.5 mg, Sugar 3.2 g
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.
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