Chilaquiles-Style Roasted Chicken Legs
- ACTIVE: 15 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 4
- 2 garlic cloves, smashed
- Kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile powder
- 2 tablespoons extra-virgin olive oil
- One 28-ounce can diced tomatoes, drained well
- 1 cup canned hominy, drained
- 1/4 cup sliced pickled jalapeños
- 6 cups lightly crushed thick corn tortilla chips (6 ounces)
- 4 whole chicken legs (about 12 ounces each)
- Chopped cilantro and sour cream, for serving
- Preheat the oven to 450°. On a work surface, mash the garlic cloves to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the ground cumin, chile powder and 1 tablespoon of the olive oil.
- In a 9-by-13-inch glass or ceramic baking dish, toss the drained diced tomatoes with the hominy, jalapeños, half of the spice paste and the remaining 1 tablespoon of olive oil. Gently mix in the crushed tortilla chips.
- On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg. Score the top of each leg 3 or 4 times, cutting to the bone. Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish. Roast in the center of the oven for about 30 minutes, until the chicken is cooked through.
- Leave the chicken in the oven and turn on the broiler. Broil for about 3 minutes, just until the chicken skin is golden and crispy. Transfer the chicken to a large plate and return the baking dish to the oven. Broil for about 3 minutes, until the tortilla chips are lightly browned. Return the chicken to the baking dish, sprinkle with cilantro and serve with sour cream.
This goes well with a lush, blackberry-flavored Malbec from Argentina's Mendoza region.
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