This maybe the the best chicken I’ve ever made, at least to my tastes. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your palette.
I love using my Dutch Oven I got for Christmas. You don’t have to worry about scratching a non-stick coating and the heat is continual and gentle on the food. Gentle heat is cheaper to make and leaves more juice and flavor in your food.
Ingredients
- 8 chicken legs
- 2 tablespoons canola oil
- fajita seasoning mix
- 1 (14 1/2 ounce) can chili beans
- 1/2 cup salsa
- 1 cup chicken broth
- 1 cup long grain white rice
- Start your baking oven preheating to 250 degree Fahrenheit.
- Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
- Dry 2-3 the Chicken Legs with a paper towel.
- Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
- Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don’t crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
- Remove the browned Chicken Legs and set aside.
- Repeat the process until all the chicken is browned. You’ll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
- Wipe out the hot Dutch Oven with a paper towel to remove the extra oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
- Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
- Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken’s juices run clear. Don’t peak or you’ll let out a lot of mosture.
Nutrition Facts: Serving Size 1 (291g), Recipe makes 8 servings, Calories 513, Calories from Fat 219, Total Fat 24.3g, Saturated Fat 6.1g, Monounsaturated Fat 10.4g, Polyunsaturated Fat 5.7g, Trans Fat 0.2g, Cholesterol 138mg, Sodium 447mg, Potassium 692mg, Total Carbohydrate 34.0g, Dietary Fiber 3.3g, Sugars 0.6g, Protein 37.5g
A note on the nutrition facts: I belive the program I used to calulate the calories are a bit over stated. A lot of them are coming from oil used to brown the chicken. Since you dump the oil out I belive each servering should be at least 50 calories less.
