One-Pot Wonder

By Grace Parisi Posted October 08, 2012
Chilaquiles-Style Roasted Chicken Legs

Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese. This version bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

One-pot suppers are kind of amazing—especially if you don't dirty too many bowls in the prep. My favorites are ones where a bready/noodly/potatoey base soaks up all the delicious fat and juices from what's roasted above. Case in point is this muy delicioso Mexican-style casserole that combines tortilla chips with diced tomatoes, hominy, pickled jalapeños and spices and tops it with spicy chicken legs. Some of the chips get soggy, while others get supercrispy—but they get infused with all those flavorful chicken drippings. Which reminds me of Sunday suppers when I was a kid—my mom made the most delicious roasted lemon chicken legs. The juices were crazy delicious and rarely made it to the table because we were practically fighting each other off just to dip hunks of bread into the pan. "Bagna!" as my mom would say. SEE RECIPE »

Related: More Delicious Fast Chicken Recipes
Fantastic Roast Chicken Recipes
Best Fried Chicken in the U.S.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet