• 8servings
  • 40minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 pounds chicken legs

  3. 4 cups tomato sauce

  4. 1 clove garlic, minced

  5. 1 onion, chopped

  6. 2 bay leaves

  7. 1/2 teaspoon ground cumin

  8. 1 teaspoon dried oregano

  9. 1 tablespoon vinegar

Instructions Jump to Ingredients ↑

  1. Heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides.

  2. Whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. Bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


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