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Dec 12, 2007 12:06 PM

Chicken legs tonight??

Hi all. I usually grill but it is cold and icy out. Any thoughts or ideas on what to do with some Chicken legs inside?


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  1. My favorite is partly oven fried. Coat chicken with seasoned flour, lightly brown in a pan, then put on a rack over a roasting pan in the oven for 30 mins.(this method gets rid of some of the fat).

    1. I use chicken legs in stovetop lemon and cilantro curry. Very fast to put together, but you have to let it stew for a while.... Also, broiler BBQ chicken.

      1. Arroz con pollo!

        This is how I do it, although I am sure you can find plenty of recipes for it around here.

        Brown the chicken legs in some oil. Remove, add onions and peppers. Saute for a bit, then add your rice. allow the rice to cook for a bit until it becomes light brown and has a nutty aroma. Add tomatoes (crushed, chopped or tomato sauce), garlic, black pepper, and cumin. Stir it around to mix, and then add hot water or hot chicken broth. Add your chicken legs back in. Bring to a boil, add some lime juice and cilantro, cover and reduce the heat to a simmer. When liquid is almost completely absorbed, turn off the heat and leave covered for a few minutes longer.

        6 Replies
        1. re: Homero

          That sounds very tasty. That may just do it!



          1. re: Homero

            I forgot to mention, I usually do a ratio of about 2 cups liquid to 1 of rice.

            1. re: Homero

              Will brown rice work ok? That is what I have. I will check the ratio on the package...


              1. re: FriendOfTheDevil

                Brown rice should work fine. Good idea checking the ratio on the package, as I usually make it with white rice.

                  1. re: Homero

                    Weird. I posted this morning about it but it looks like my post did not make it.
                    It turned out really good. I had to "tweak" it a bit. I did not use lime and cilantro only because I did not have them.
                    I deglazed with white wine after putting the rice in and toasting it.
                    I used a can of Rotel for the "tomato" portion. Also used some paprika.

                    It was great and everyone loved it!



            2. Greek style roasted chicken & potatoes:

              Coat chicken legs, peeled & quartered potatoes, and peeled & quartered onions with olive oil.

              Sprinkle with dried oregano (1 to 2 tablespoons).

              Arrange in large roaster or baking pan.

              Throw in lots of garlic cloves (or use garlic powder if you're out of fresh).

              Squirt the juice of one lemon over everything.

              Roast in a 400 oven, turning every 20 minutes.

              We give it about an hour total to get a nice crispy skin, but 40 minutes is OK.

              (pull the garlic cloves at 40 minutes if you're leaving the rest to get crispy)

              The smell is so fantastic and the taste even better!

              PS: if you have a really large pan throw in a bag of baby carrots at the start.

              4 Replies
              1. re: puzzler

                I opted to go this route, but it's just not doing it for me with this weather. Plus the house now smells like a garlic bulb.

                1. re: puzzler

                  Puzzler, your recipe sounds great! Do you add an chicken broth or water? Also how many gloves of garlic for 6 pieces of chicken? Thanks in advance

                  1. re: buzz t

                    No liquids, other than the lemon juice. As long as you use dark meat (leg quarters or thighs & drumsticks) it stays nice and moist. White meat (breast) is harder to do this way -- you have to pull it out quicker or it dries out.

                    I use a whole head of garlic, but then I love roasted garlic!

                    1. re: puzzler

                      Thanks for the info Puzzler. I am DEFINITELY making this and even braved the snow today to go out and get the ingredients for your recipe! Thanks again