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    You are in: Home / Recipes / Oven Style Spanish Chicken Recipe
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    Oven Style Spanish Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Loves Food's Note:

    Once you try this way to make Spanish style chicken you'll never try any other way!!!

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    Serves: 4-6


    pieces ...

    Units: US | Metric


    1. 1
      *Pre-Heat Oven on Convection or not at 350 Degrees*.
    2. 2
      Take chicken and Sprinkle each Piece with Adobo with Pepper.
    3. 3
      Take 2 Packets of Sazon and sprinkle on all of them
    4. 4
      Rub into chicken and let sit for 4hrs in Refridgerator.
    5. 5
      Line a Cookie sheet with Tin Foil.
    6. 6
      Spray with Cooking Spray.
    7. 7
      Place Chicken Pieces skin side up.
    8. 8
      Spray with Cooking Spray on each piece of Chicken well.
    9. 9
      Place in Oven and bake for 2 hrs or untill skin is very Crispy.
    10. 10
      Serve with Yellow Rice and Vegetable.

    Ratings & Reviews:

    • on December 06, 2009


      I was skeptical at the 2 hour cooking time thinking my chicken would dry out....but it was as moist as could be. The crust must lock in the juices. I also added some garlic powder and seasoned pepper. I think it needed more salt, but since Adoba has salt in it so I used it sparingly. My husband ate 2 pieces and literally sucked the meat off the bones I think. What a fabulous way to make the economical chicken leg quarter taste amazing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oven Style Spanish Chicken

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 181.4
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.1 g
    Cholesterol 89.3 mg
    Sodium 86.4 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 25.6 g

    The following items or measurements are not included:

    sazon goya with coriander and annatto

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