Friday, May 17, 2013

Easy Mexican American Chicken with Chicken Chips

(from a recipe at plus the reviews there)

½ c Mexican-style hot sauce (such as Valentina)
1 T paprika
1 T cayenne
1 T brown sugar, or more to taste
4 chicken leg quarters, skin removed but saved


Preheat the oven to 400. Grease a baking dish. Mix everything but the chicken in a bowl and stir until the mixture is well mixed. Roll the skinned legs in the sauce, coating them thoroughly, then place them in a single layer in the greased baking dish. Pour any remaining sauce over the top. Bake, covered, for 30 minutes. Remove the foil and continue to bake until the chicken is done and the sauce has thickened (which may not happen, but don’t worry about it) and started to brown, another 30 minutes or so.

Chicken Chips

Cut the skin into pieces about 2” square and spread out in a single layer on a rimmed baking sheet. Cover with another baking sheet so the skin is squashed between the two sheets. Put something heavy like a cast iron skillet on the top sheet to hold it down. (Be sure to leave the hot pad over the handle on the skillet when you take it out so no one accidentally tries to pick it up or move it! It will be hot!) Bake for about 25 minutes with the chicken. Carefully remove the baking sheet from the oven and pour off the grease. (I save the grease and use it for cooking.) Take the Chicken Chips off of the baking sheet; you may need to use a metal spatula to free them from the sheets. Salt, if desired, and serve. Best eaten right away. 

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