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betty's budget friendly mexican chicken legs

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

This is a cheap and cheerful large family sized meal, baked in the one pan. Chicken legs can be swapped for thighs (bone in). A mild Mexican dish perfect for children, heat can be increased by using medium or hot salsa and extra chili powder. Serve as is with sour cream and corn chips or jazz it up with guacamole and a simple salad and corn chips.

yield 8 adults
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For betty's budget friendly mexican chicken legs

  • 16 chicken legs (about 4 pounds - 2 kilos)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried coriander
  • 1 teaspoon chili powder *** double for more heat.
  • 1 tablespoon minced garlic
  • 1 large onion, diced
  • 2 cans chopped tomatoes
  • 2 1/2 cups preapred salsa (i use mild due to children)
  • 4 cups chicken stock (or 4 cups water and 1 heaped teaspoon of chicken stock powder or 2 stock cubes)
  • 1 tin red kidney beans, rinsed and drained
  • 1 tin black beans, rinsed and drained
  • 1 large pepper (capsicum) chopped or sliced, seeds removed
  • 2/3 cup white rice, uncooked
  • 1 cup frozen corn
  • fresh cilantro (coriander) to taste **optional

How To Make betty's budget friendly mexican chicken legs

  • 1
    Pre-heat oven to 375oF/180oC and find a LARGE baking dish - I use a large ceramic lasagna style dish.
  • 2
    Place the chicken legs in the tray, pour over the herbs and spices and use your hands (I use disposable kitchen gloves due to the chili powder) to get the spices all over the chicken.
  • 3
    Add everything else EXCEPT for the rice, beans, corn and cilantro (coriander). Ensure each chicken leg is not covering another. They all need their own space to cook. Cover the dish with foil and place in the prepared oven. Bake for 1 hour.
  • 4
    Remove the foil - carefully (steam burns). Turn each chicken leg. Add in the rice, beans and corn. Stir well ensuring the rice is all "under cover" by the juices. Cover again.
  • 5
    Return to the oven and bake for a further 30-35 minutes or until the rice is cooked. Sprinkle with cilantro (coriander), give a stir and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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