Mexican Chicken leg Recipe
Recipe Ingredients for Mexican Chicken leg
| Amount | Ingredient |
|---|---|
| 2 tbsp | Oil |
| some | Pepper |
| some | Peppers |
| some | Salt |
| 4 pcs | Chicken legs |
| 1 box | Corn |
| 1 box | Kidney beans |
| 1 pc | Zucchini |
| 1 pc | Peppers |
| 4 pcs | Tomatoes |
| 80 grams | Butter |
| some | Chili powder |
Mexican Chicken leg Recipe Directions
A marinade of oil, salt, pepper and paprika make.
Clubs brush with the oil marinade and place in a greased casserole dish. Roast in oven 45 minutes.
Kidney beans and corn, drain well. Wash zucchini, remove stem and cut into slices. Wash peppers, cut into strips and entkerenen.
Peel tomatoes, remove seeds and cut into large cubes. Melt butter in a pan and the vegetables, but not the tomatoes, saute briefly, sauté the tomatoes until just before the finish!
Season with salt, pepper and chili powder season strong. The mix give the chicken over and cook another 15 minutes in the oven at 180 degrees.
