BETTY'S BUDGET FRIENDLY MEXICAN CHICKEN LEGS

Betty's Budget Friendly Mexican Chicken Legs image

Provided by Betty Bramanis

Time 1h40m

Number Of Ingredients 15

Previous Next

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

Steps:

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.