Piernas De Pollo - Spanish-Style Chicken Legs.

“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!”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

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

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