Mexican Chicken Legs (Drumsticks and Thighs)
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chicken Legs (Drumsticks and Thighs)
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A simple recipe for cooking Mexican chicken legs. Chicken drumsticks and thighs simmered in spicy salsa verde; you will only need three ingredients for a delicious meal.
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Ingredients
- 4 chicken thigh OR 4 chicken quarters, Note 1
- 4 chicken drumstick OR 4 chicken quarters, Note 1
- 1 tablespoon olive oil
- 1 ½ cups salsa verde 350 g/ 12.5 oz
- ½ cup water 125 ml/ 4 fl.oz
- 1 zucchini about 150 g/ 5.5 oz, medium
- fine sea salt or Kosher salt
Instructions
- Brown chicken: Heat the oil in the pan. Place the chicken parts, skin side down, in the pan and cook without moving for about 4-5 minutes or until the chicken is golden and you can move it in the pan without the skin sticking to the pan.
- Flip the chicken and cook on the other side for another 4-5 minutes or until golden.
- Simmer: Add the salsa verde and water to the pan around the chicken parts and mix shortly. Cover and cook on medium-low heat for 25 minutes.
- Add zucchini: In the meantime, halve the zucchini lengthwise and slice the halves into chunks. Add them to the pan and continue cooking for another 15 minutes or until the chicken is cooked through.
- Remove the lid from the pan during the last 5 minutes of cooking time to reduce the liquid slightly.
- Check chicken: Use a meat thermometer; the internal temperature should be 165°F/75°C (Note 2).
- Adjust the taste with salt, if necessary.
Notes
- If using whole chicken quarters, divide them at the joint. Hold the chicken thigh with one hand and the chicken leg with the other. Bend the chicken leg until the joint dislocates. Cut through the dislocated joint with a sharp knife or use kitchen shears. Remove the excess fat and skin from the chicken parts.
- If you don’t have a meat thermometer, take one chicken piece out of the pan and make a small cut on the underside, near the bone. The meat around the bone should be white and not pink or bloody.
Nutrition Information
Show Details
Serving
1chicken quarter with sauce
Calories
546kcal
(27%)
Carbohydrates
7g
(2%)
Protein
64g
(128%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
17g
(100%)
Cholesterol
328mg
(109%)
Sodium
913mg
(38%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1chicken quarter with sauce | |
| Calories | 546kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 64g | 128% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 328mg | 109% |
| Sodium | 913mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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