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    You are in: Home / Recipes / Piernas De Pollo - Spanish-Style Chicken Legs. Recipe
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    Piernas De Pollo - Spanish-Style Chicken Legs.

    Piernas De Pollo - Spanish-Style Chicken Legs.. Photo by Sara 76

    1/5 Photos of Piernas De Pollo - Spanish-Style Chicken Legs.

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    10 mins

    1 hr 50 mins

    LifeIsGood's Note:

    This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 16 chicken legs, skin removed
    • 1 cup flour, for dredging
    • 1/2 cup olive oil, for frying
    • 1 onion, finely chopped
    • 1 tablespoon garlic, chopped (or more to taste)
    • 16 ounces canned whole peeled plum tomatoes (Roma)
    • 1 cup chicken stock
    • salt & freshly ground black pepper, to taste

    Directions:

    1. 1
      Preheat oven to 300 degrees.
    2. 2
      Dredge chicken legs in the flour.
    3. 3
      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!
    4. 4
      Remove from pan.
    5. 5
      Pour off excess oil (but don't mop out all of the oil).
    6. 6
      Return pan to medium heat and saute the onion and garlic until the onion is transparent.
    7. 7
      Add tomatoes and cook for about 15 minutes.
    8. 8
      Remove this mixture from the heat and add to a blender or food processor.
    9. 9
      Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
    10. 10
      Season with salt and pepper.
    11. 11
      Arrange chicken legs in a baking dish and cover with tomato sauce.
    12. 12
      Cover with aluminum foil and bake for 1 hour.
    13. 13
      Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
    14. 14
      Serve immediately.

    Ratings & Reviews:

    • on June 07, 2013

      25

      This dish wasn't bad but our family didn't find it to be that good. There was nothing special about it, no wow factor. For the amount of prep and pulling out the cuisinart to blend the sauce, I was expecting something more interesting. I made the recipe as it was written.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010

      55

      Yum,yum,yum! I browned the legs in the oven,well,actually I made the whole think in the oven. Very tasty and I might try some herbs next time. I might throw some black olives in there too. Thank you for sharing. I 'm getting fond of these kind of dishes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2009

      55

      If I could rate this recipe 10 stars, I certainly would. The chicken turned out ingredibly juicy and flavorful with a rich, bold tomato sauce. The only step I modified was pureeing the sauce, since DH and I enjoy a chunky sauce. Fabulous recipe! Definitely a keeper!

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

    Read All Reviews (4)

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    Nutritional Facts for Piernas De Pollo - Spanish-Style Chicken Legs.

    Serving Size: 1 (465 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 828.9
     
    Calories from Fat 491
    59%
    Total Fat 54.6 g
    84%
    Saturated Fat 13.4 g
    67%
    Cholesterol 278.1 mg
    92%
    Sodium 310.9 mg
    12%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.6 g
    10%
    Protein 63.7 g
    127%

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