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Ingredients
1 tablespoon corn oil
6 large chicken legs (about 4 pounds)
1 ½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon chili powder
5 cloves garlic, peeled, crushed and chopped fine (about 1 ½ tablespoons)
⅓ cup red-wine vinegar
2 tablespoons tomato paste
½ cup water
Additional seasonings to taste
THE GARNISH
3 scallions, minced very fine (about ⅓ cup)
Nutritional analysis per serving (6 servings)
5 grams carbs; 281 milligrams cholesterol; 692 calories; 21 grams monosaturated fat; 12 grams polyunsaturated fat; 14 grams saturated fat; 51 grams fat; 1 gram fiber; 894 milligrams sodium; 50 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place.
- Step 2
To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.
Private Notes