Directions:
- Preheat the oven to 350°. In a medium heatproof bowl, cover the ancho chiles with the boiling water and let soak until softened, about 20 minutes. Drain the anchos and reserve the soaking liquid. Stem, seed and coarsely chop the anchos.
- In a food processor, pulse the anchos with the garlic, vinegar, cumin, cinnamon, allspice, cayenne and 1 teaspoon of salt until a coarse paste forms. Add the reserved ancho soaking liquid and process until smooth.
- Arrange the chicken legs in a shallow roasting pan, skin side up. Pour the ancho sauce on the chicken and toss to coat. Roast the chicken legs in the upper third of the oven for 1 1/2 hours, or until the meat is cooked through and the skin is crisp. Using tongs, lift the crisp skin off each chicken leg in 1 piece and transfer it to a baking sheet. Flatten each piece of skin with your hands. Season the chicken skin with salt and pepper, then bake for 2 to 3 minutes, or until very crisp.
- Transfer the chicken legs to a large plate. Remove the meat from the bones. Shred the chicken and spread it in a medium roasting pan. Pour the roasting juices into a glass measuring cup and skim the fat from the surface. Pour the juices over the chicken and season with salt and pepper.
- Preheat the broiler. Broil the shredded chicken for about 4 minutes, stirring a few times, until the chicken begins to crisp at the edges. Transfer the chicken and sauce to a warmed serving bowl. Arrange the crisp chicken skin in another bowl and serve with the warmed tortillas.
- Make Ahead: The recipe can be prepared through Step 4 and refrigerated for 1 day. Crisp the skin in a 400° oven for 5 minutes. Bring the chicken to room temperature before broiling.
- Serve With: Diced avocados, shredded iceberg and romaine lettuces, lime wedges, shredded Jack cheese, finely shredded Asiago cheese and crumbled soft goat cheese.
- Wine Recommendation: The sweet and hot spices in this dish call for a simple, direct, fruity wine. Look for a fresh, inexpensive rosé with good acidity, such as Château Routas Rouvière Rosé from Provence or Preston of Dry Creek Le Petit Faux Rosé Dry Creek Valley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.72 Kcal (1360 kJ) | ||
| Calories from fat | 96.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 256.31mg | 11% | |
| Potassium | 653.69mg | 14% | |
| Total Carbs | 1.36g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 50.58g | 101% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.18 Kcal (453 kJ) | ||
| Calories from fat | 32.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 17% | |
|---|---|---|---|
| Cholesterol | 80.34mg | 80% | |
| Sodium | 85.39mg | 11% | |
| Potassium | 217.77mg | 14% | |
| Total Carbs | 0.45g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 16.85g | 101% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 17% | |
| Calcium | 13.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Kofta
Ground lamb, Garlic minced, Salt, Grated garlic, Parsley and 7 more.. -
Lamb Kebab Souvlaki With Tzatziki
Ground lamb (preferably leg, with all the fat) or 1 lb gr... and 24 more.. -
Cincinnati Chili
Oil, Beef, ground, Water, cold, Tomato paste and 11 more.. -
Savory Golden Lentil and Sweet Potato Soup
Dried lentils, soaked and 14 more.. -
Middle Eastern Burgers
Bulgur, Warm water , plus, Warm water, divided, Canola oil and 11 more.. -
Turkish Meatballs
Dried bulgar wheat, Ground lamb, Onion, finely chopped and 7 more.. -
Chicken Tikka Masala
Plain low-fat yogurt, Garlic cloves, minced and 23 more..
Also Try
-
Chicken Tacos with Avocado Salsa
Boneless skinless chicken breasts , cut into 1/2-inch str... and 14 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
