Spanish Chicken

These chicken legs make a great budget meal, served with hot cooked rice. Feel free to serve these with quinoa, bulgur, or other cooked grain or pilaf in place of the rice.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes



In a heavy 5-quart pan over high heat, brown chicken all over in oil, about 8 minutes; transfer to a plate and set aside.

Reduce heat to medium-high; add ham, onions and garlic; cook, stirring, for 2 minutes. Stir in vegetables, lime juice, bay leaf, and chili powder, then tuck chicken pieces in between and around the vegetables. Bring to a simmer; reduce heat, cover, and simmer until chicken is cooked through, about 15 to 20 minutes. Stir in wine and simmer, uncovered, 1 minute longer. Taste and add salt and pepper, as needed.

Discard bay leaf and spoon over hot cooked rice. Sprinkle with parsley.

Serves 4 to 6. Adapted from a Sunset Recipe

Serves 4

Calories per serving: 582
Fat per serving: 25.3g


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