Chilaquiles-Style Roasted Chicken Legs Recipe

Name: Chilaquiles-Style Roasted Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, smashed; Kosher salt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons chile powder; 2 tablespoons extra-virgin olive oil; One 28-ounce can diced tomatoes, drained well; 1 cup canned hominy, drained; 1/4 cup sliced pickled jalapenos; 6 cups lightly crushed thick corn tortilla chips (6 ounces); 4 whole chicken legs (about 12 ounces each); Chopped cilantro and sour cream, for serving

Servings: persons

2 garlic cloves, smashed
Kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile powder
2 tablespoons extra-virgin olive oil
One 28-ounce can diced tomatoes, drained well
1 cup canned hominy, drained
1/4 cup sliced pickled jalapenos
6 cups lightly crushed thick corn tortilla chips (6 ounces)
4 whole chicken legs (about 12 ounces each)
Chopped cilantro and sour cream, for serving

1
Preheat the oven to 450.
2
On a work surface, mash the garlic cloves to a paste with a pinch of salt.
3
Transfer the garlic paste to a small bowl and stir in the ground cumin, chile powder and 1 tablespoon of the olive oil.
4
In a 9-by-13-inch glass or ceramic baking dish, toss the drained diced tomatoes with the hominy, jalapenos, half of the spice paste and the remaining 1 tablespoon of olive oil.
5
Gently mix in the crushed tortilla chips.
6
On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg.
7
Score the top of each leg 3 or 4 times, cutting to the bone.
8
Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish.
9
Roast in the center of the oven for about 30 minutes, until the chicken is cooked through.
10
Leave the chicken in the oven and turn on the broiler.
11
Broil for about 3 minutes, just until the chicken skin is golden and crispy.
12
Transfer the chicken to a large plate and return the baking dish to the oven.
13
Broil for about 3 minutes, until the tortilla chips are lightly browned.
14
Return the chicken to the baking dish, sprinkle with cilantro and serve with sour cream.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, smashed, Kosher salt, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons chile powder, and more.

Yes, Chilaquiles-Style Roasted Chicken Legs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles-Style Roasted Chicken Legs

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