Mexican-style chicken legs are a hearty, tasty and somewhat exotic dish. Chicken goes well with Mexican vegetables - corn, peppers, tomatoes - and hot Latin American spices.
It is necessary
-
- 4 chicken legs;
- 4 heaped teaspoons of chili peppers
- 2 onions;
- 2 sweet peppers;
- 4 cloves of garlic;
- 1 can of canned tomatoes;
- 1 can of canned corn;
- 3 table. tablespoons of vegetable oil;
- salt and black pepper to taste.
Instructions
Step 1
Rinse chicken drumsticks thoroughly under running water and pat dry with paper towels. Then rub them with a mixture of salt, black pepper and half a chili pepper.
Step 2
Prepare fresh vegetables. Onions must be peeled and cut into half rings. Rinse bell peppers, cut in half, remove all seeds and chop into strips. Peel and crush the garlic cloves in a garlic press, then mix with other fresh vegetables.
Step 3
Drain liquid from canned food. It is advisable to throw the corn into a colander, and keep the pickle from the tomatoes in a separate bowl. Peel the tomatoes, cut into cubes. You can also remove the seeds from them, if you like more.
Step 4
Toss fresh ingredients with canned ingredients. Add tomato liquid. Season with salt to taste, sprinkle with the remaining chili. Put all this mass in a tall baking dish, having previously greased it with vegetable oil. Place the chicken drumsticks on top of the vegetables and cover the mold with foil.
Step 5
This dish should be baked in the oven at 220 degrees for about 35-40 minutes. When half the time has passed, the form must be removed from the oven and the chicken legs must be turned over. Remove the foil 10 minutes before the end of cooking to brown the chicken.
Step 6
Serve Mexican dishes with fresh tortillas and rice to soften the spiciness of the seasonings.
