Hey everyone! Hope your June is going well! Fiesta Chicken, this week’s recipe, is a quick one to finish. Make sure to plan ahead, though, because the chicken needs to marinate in the yummy sauce for 6-8 hours. The variety of flavors and smokey spices in the marinade, combined with the tender leg quarter pieces, create this delicious and juicy chicken dish that you and your family are sure to enjoy! Please feel free to drop me a line with your opinion after you’ve tried it! I’d love to hear from YOU! Have a great week! Lisa
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Lisa - Cornfed Creations
Tasty & Simple
6 hrPrep Time
30 minCook Time
6 hr, 30 Total Time
4 chicken leg quarters, separated
20 oz. can enchilada sauce
¼ t. cayenne pepper
½ t. chili powder
¼ t. ground cumin
¼ t. smoked paprika
½ t. granulated garlic
¼ t. chipotle seasoning
¼ t. black pepper, coarsely ground
15 oz. can fire roasted tomatoes, salsa style
3 T. canola oil
In a medium mixing bowl, combine the enchilada sauce, cayenne pepper, chili powder, ground cumin, smoked paprika, granulated garlic, chipotle seasoning and black pepper; set aside. Place separated leg quarters in a re-sealable bag or container with lid. Cover chicken pieces with marinade and place in the refrigerator to marinate for 6-8 hours.
Heat oil in a hot skillet until oil sizzles. Reduce heat slightly and place chicken pieces into hot skillet. Sear one side of the chicken pieces and then the other (approx. 2-3 minutes on each side). Once both sides are seared, coat the top of each piece of chicken with the fire roasted tomatoes and place lid on skillet.
Reduce heat to medium/low and simmer until meat thermometer reaches 165’F.
Remove from heat and let rest 5 to 10 minutes before serving.