Recipes by their Ingredients

chicken legs

  • Chicken Adobo

    Chicken Adobo
    Chicken Adobo
    (Serves 6)

    4 boneless chicken thighs
    4 chicken drums (legs)
    1 cup soy sauce
    1/2 cup white wine vinegar
    1/2 cup rice wine vinegar
    5 bay leaves
    12 garlic cloves, chopped medium to small
    2 tblsp brown sugar
    1 tblsp black peppercorns
    1 or 2 jalapenos or serrano chilis, optional, half in marinade, 1/2 for garnish
    3 green onions, chopped, 1/3 for garnish the rest for marinade
    1 cup Jasmin rice


    NOTES:
     

    Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

    Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

    Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
    The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

    Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

  • Chicken Legs, Roasted

    Chicken Legs, Roasted
    Chicken Legs, Roasted
    (Serves 2)

    6 Chicken Legs
    ½ tsp salt
    ½ tsp ground black pepper
    ½ tsp granulated garlic or garlic powder
    ¼ tsp thyme
    ⅛ tsp cayenne pepper


    NOTES:You can baste the chicken legs in your favorite marinade or brine before using this method. I make a Tandoori spice blend which you could substitute for the spices here and still follow the instructions. You can't go wrong!

    Pre-heat the oven to 400°F.

    Coat the chicken legs evenly with all the spices.

    Line a sheet pan with tinfoil and lightly oil an area for the legs to sit on, place the chicken legs on the tinfoil in the pan and place in lower center of the oven for 12 minutes. After 12 minutes flip the chicken over and bake for another 12-15 minutes, depending how large the legs are. If you like then a bit more color in them place under tour broiler for a minute or 2, keeping an eye on them so they don't burn. Serve with your favorite sides like mashed potatoes and gravy or some rob-a-roni!