Best 4 Piernas De Pollo Spanish Style Chicken Legs Recipes

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Are you yearning for a delectable dish bursting with Spanish flair? Look no further than "Piernas de Pollo Spanish Style Chicken Legs"! This classic recipe is a testament to the culinary expertise of Spain, promising an explosion of flavors that will tantalize your taste buds. With tender chicken legs, marinated in a vibrant blend of Spanish spices, and cooked to perfection, this dish is sure to become a favorite in your household. So, embark on a culinary journey to the heart of Spain, and let's unravel the secrets of creating this irresistible dish.

Let's cook with our recipes!

CALDO DE POLLO



Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

  • Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  • Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.



Piernas De Pollo - Spanish-Style Chicken Legs. image

This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!

Provided by LifeIsGood

Categories     Poultry

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

16 chicken legs, skin removed
1 cup flour, for dredging
1/2 cup olive oil, for frying
1 onion, finely chopped
1 tablespoon garlic, chopped (or more to taste)
16 ounces canned whole peeled plum tomatoes (Roma)
1 cup chicken stock
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees.
  • Dredge chicken legs in the flour.
  • In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
  • Remove from pan.
  • Pour off excess oil (but don't mop out all of the oil).
  • Return pan to medium heat and saute the onion and garlic until the onion is transparent.
  • Add tomatoes and cook for about 15 minutes.
  • Remove this mixture from the heat and add to a blender or food processor.
  • Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
  • Season with salt and pepper.
  • Arrange chicken legs in a baking dish and cover with tomato sauce.
  • Cover with aluminum foil and bake for 1 hour.
  • Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
  • Serve immediately.

POLLO ESPANOL (SPANISH CHICKEN)



Pollo Espanol (Spanish Chicken) image

Make and share this Pollo Espanol (Spanish Chicken) recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs chicken thighs
1 lb chorizo sausage, uncooked and cut into 1 inch chunks
4 sweet peppers, green and yellow diced in 1 inch pieces
1 large tomatoes or 3 canned tomatoes, coursely chopped
2 medium onions, diced into 1 inch pieces
1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
4 large garlic cloves, minced
1 teaspoon ground coriander
1/4 cup extra virgin olive oil
1 cup dry red wine
salt and freshly ground black pepper
lemon wedge (optional)

Steps:

  • Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
  • Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
  • Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
  • Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)



Spanish Style Chicken (Grilled With Raisin Wine Sauce) image

I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.

Provided by justcallmetoni

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 large white onion, chopped
1/2 lb mushroom, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
3/4 cup fat free chicken broth
1 1/2 tablespoons lemon juice
2 bay leaves
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup raisins
1 teaspoon Worcestershire sauce
1 dash salt (to taste)
1 lb boneless skinless chicken breast
1/2 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
  • Stir in flour and continue cooking an additional 2 minutes.
  • Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
  • And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
  • Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
  • Serve chicken strips with sauce spooned on top. Goes well with rice.

Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5

Tips:

  • Use bone-in, skin-on chicken legs for the best flavor and texture.
  • Marinate the chicken legs in a mixture of olive oil, garlic, paprika, cumin, oregano, and salt and pepper for at least 30 minutes, or up to overnight.
  • Sear the chicken legs in a hot skillet until browned on all sides. This will help to seal in the juices and prevent the chicken from drying out.
  • Transfer the chicken legs to a baking dish and bake in a preheated oven at 400 degrees Fahrenheit for 30-35 minutes, or until cooked through.
  • Serve the chicken legs with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

Piernas de Pollo al Estilo Español, or Spanish-style chicken legs, is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken legs are marinated in a flavorful mixture of spices and herbs, then seared and baked until cooked through. The result is a juicy and tender chicken leg that is full of flavor. Serve the chicken legs with your favorite sides, such as rice, potatoes, or vegetables, and enjoy!

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