Plat
Mexican Fried Chicken Legs
50 minPour 4Nutri-Score D€€
D
50 min
50 minMexican Fried Chicken Legs
recette de
Cookingwithholden
@cookingwithholdenn
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken legs (patted dry)Viandes8 morceaux
tomatoes (chopped)Fruits et légumes3 morceaux- bell peppers (sliced)Fruits et légumes2 morceaux
- jalapeño (sliced)Fruits et légumes2 morceaux
- serrano pepper (sliced)Fruits et légumes2 morceaux
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
vegetable oil (for frying)Épicerie750 ml
saltÉpices10 g
black pepper (ground)Épices4 g
paprikaÉpices6 g
cumin (ground)Épices4 g
garlic powderÉpices5 g
par portion
Nutrition
569kcal
- Glucides
- 11 g
- Protéines
- 33 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Poêle
Pince de cuisine
Saladier
pas à pas
Préparation
- Étape 1
Season the chicken
- Pat the chicken legs dry with paper towel.
- Rub the chicken legs with salt, black pepper, paprika, cumin and garlic powder until evenly coated.
- Étape 2
Heat the oil
- Pour the vegetable oil into a frying pan and heat over medium-high until it bubbles when the chicken is added.
- Étape 3
Fry the chicken
- Lay the chicken legs in the hot oil and fry until golden on the first side.
- Flip the chicken legs over and continue frying until deeply crispy and cooked through.
- Étape 4
Cook the vegetables
- In the same pan, add the tomatoes, bell peppers, jalapeños, serrano peppers, onion and garlic.
- Season the vegetables and cook, stirring, until softened and bursting with flavor.
- Étape 5
Serve
- Stack the crispy chicken legs on a plate and spoon the peppers and onions over the top.
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