Bill Telepan’s easy spiced chicken in lettuce cups is a great combination of meaty, crunchy and fresh.More Recipes with a Latin American Twist

Bill Telepan
February 2012

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Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine 1 tablespoon each of salt and pepper with the chile powder, oregano, garlic, orange juice and 2 tablespoons each of the lime juice and olive oil. Put the chicken legs on a large rimmed baking sheet and coat all over with the spiced oil. Cover and refrigerate for 4 hours.

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  • Meanwhile, in a large bowl, combine the remaining 1/4 cup each of lime juice and olive oil. Add the cabbage, onion, jalapeños and cilantro. Season the slaw with salt and pepper and refrigerate for at least 2 hours and up to 5 hours, tossing occasionally.

  • Preheat the oven to 400°. Roast the chicken legs skin side up for about 40 minutes, until browned and cooked through. When cool enough to handle, discard the skin and bones and shred the chicken.

  • Arrange the lettuce on a platter and fill with the chicken; top with the slaw and serve.

Suggested Pairing

Vibrant, citrusy New Zealand Sauvignon Blanc.

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