Mexican Chicken Legs (Drumsticks and Thighs)
A simple recipe for cooking Mexican chicken legs. Chicken drumsticks and thighs simmered in spicy salsa verde; you will only need three ingredients for a delicious meal.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs and 4 drumsticks (OR 4 chicken quarters, Note 1)
- 1 tablespoon olive oil
- 1 ½ cups salsa verde (350 g/ 12.5 oz)
- ½ cup water (125 ml/ 4 fl.oz)
- 1 medium zucchini (about 150 g/ 5.5 oz)
- fine sea salt or Kosher
Instructions
- 1
Brown chicken: Heat the oil in the pan. Place the chicken parts, skin side down, in the pan and cook without moving for about 4-5 minutes or until the chicken is golden and you can move it in the pan without the skin sticking to the pan.
- 2
Flip the chicken and cook on the other side for another 4-5 minutes or until golden.
- 3
Simmer: Add the salsa verde and water to the pan around the chicken parts and mix shortly. Cover and cook on medium-low heat for 25 minutes.
- 4
Add zucchini: In the meantime, halve the zucchini lengthwise and slice the halves into chunks. Add them to the pan and continue cooking for another 15 minutes or until the chicken is cooked through.
- 5
Remove the lid from the pan during the last 5 minutes of cooking time to reduce the liquid slightly.
- 6
Check chicken: Use a meat thermometer; the internal temperature should be 165°F/75°C (Note 2).
- 7
Adjust the taste with salt, if necessary.