 This tasty recipe for Chile Stuffed
Chicken Legs was submitted by Ethel O'Rear, Prescott Valley,
AZ.
Chile
Stuffed Chicken Legs
- 4 green onions, white
and green parts included, cut in 1-inch pieces
1 (4-ounce) can diced green chiles
2 tablespoons lime juice - divided use
1 tablespoon vegetable oil
2 tablespoons ketchup
1/4 teaspoon salt
- 6 chicken drumsticks
4 tablespoons butter or margarine - divided use
1/4 teaspoon hot pepper sauce
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 cup brown sugar, packed
2 tablespoons dry sherry
3 large bananas, sliced in half crosswise, then sliced in half
lengthwise
- In blender, place onions,
chiles with liquid, 1 tablespoon lime juice, oil, ketchup and
salt; blend at medium speed until smooth.
- Carefully loosen skin
on each drumstick by pushing fingers between skin and meat. Spread
2 tablespoons chile mixture under skin of each; tuck skin under
leg to hold securely.
- Place chicken, skin side
up, in baking pan; bake uncovered in 400°F (205°C) oven
30 minutes.
- In small saucepan, place
1 tablespoon butter, hot pepper sauce and honey; heat over medium-low
heat until butter melts.
- Remove chicken from oven;
brush with honey mixture and bake about 15 minutes or until a
fork can be inserted with ease.
- In 8 x 8-inch baking dish,
place remaining 3 tablespoons butter, cinnamon, brown sugar,
sherry and remaining 1 tablespoon lime juice; heat in oven until
butter melts. Place bananas in butter mixture and turn to coat.
Bake bananas in oven with chicken during last 10 minutes of chicken’s
cooking time.
- Arrange chicken on platter
with bananas around edge.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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