Piernas De Pollo Spanish Style Chicken Legs Recipes

POLLO AL AJILLO (CLASSIC SPANISH GARLIC CHICKEN)

Steps:

• Gather the ingredients.
• Cut chicken into 10 to 12 pieces. Rinse and pat dry. Place the chicken in a large glass dish and squeeze lemon juice over it.
• Peel 2 garlic cloves and chop finely. Rub the garlic, salt, and pepper into the chicken. Marinate for 1 to 2 hours.
• In a large, heavy-bottomed frying pan, pour 3/4 cup of the olive oil and heat over medium heat.
• Remove the chicken from the marinade and drain well. Place the chicken in the hot oil and brown on both sides.
• Remove the chicken from the frying pan and place in a Dutch oven or a covered, deep frying pan. Add the white wine and bay leaf. Cover and simmer on low until the wine is reduced.
• While the chicken simmers, peel and cut the potatoes into thin round slices or small cubes.
• In a small frying pan, heat the remaining 3/4 cup olive oil on medium high and fry the potatoes. Remove potatoes and add them to the chicken. If more sauce is desired, add the cup of broth now. Reduce the heat to low and continue to simmer, covered.
• Finely chop the parsley and sprinkle over chicken.
• Peel the remaining 4 cloves of garlic and cut into thin slices. In the same pan used to brown the chicken, lightly sauté the garlic, and add the hot pepper, if using. Add Spanish paprika, vinegar, and sugar.
• Stir, scraping the bottom of the pan. Pour over the chicken. Adjust the seasoning to taste and serve.
• Enjoy.

COLOMBIAN-STYLE ROASTED CHICKEN LEGS (PIERNAS DE POLLO ASADAS A MI ESTILO COLOMBIANO)

Steps:

• In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
• Place the chicken in a zip -bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
• Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.
• Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.

MOCK JERK STYLE CHICKEN LEGS

Steps:

• Mix all liquids: tea, grapefruit juice, corn syrup and oil together, put in blender with ginger and blend. place this liquid in ziplock bag with the chicken and marinate 1 hour.
• mix all remaining spices together well*. add to chicken and marinade. allow to marinade for another hour.
• * if you like really spicy food, save some of the spice mixture and sprinkle on chicken right before roasting.
• preheat oven to 350 degrees and bake chicken legs on a rack over cookie sheet or roasting pan for 45-60 minutes.