Chicken legs in Red Sauce and Chick Peas – Piernas de Pollo en salsa Roja y Garbanzos is a wonderful translation of a handed down Puerto Rican recipe from an old friend. Piernas de Pollo en salsa Roja y Garbanzos has juicy moist chicken legs, red and green bell peppers, Spanish onions, fresh roasted garlic, chopped cilantro, red sauce, and garbanzo beans served with Valencia rice.
chicken, Garbanzo, Rice
1212 chicken legs, washed and patted dry
1/4Green bell pepper, diced
1/4cupRed bell pepper, diced
1Spanish onion, diced
1/4cupCilantro or Culantro, finely chopped
1-15-ounceCan of Organic Garbanzo Beans, drained
1 1/4cupOrganic Spanish tomato sauce
4Potatoes, sliced into 4 long-wise
12largeSpanish Olives+ more if desired
1/4teaspoonToasted Coriander seeds
1packetSazon, Con Culantro y Achiote
Kosher saltto own taste
Freshly ground black pepperto own taste
Chopped cilantro to garnish
Wash and pat dry chicken legs then season Chicken legs with kosher salt and pepper.
In a large deep cast iron skillet or Dutch Oven over medium-high heat add 2 tablespoons of olive oil, once heated add seasoned chicken legs cook for 3 minutes on all sides. Reduce heat to low, add diced green and red bell peppers, diced onion, 4 cloves of roasted garlic, chopped cilantro or culantro: sauté for 2-3 minutes to soften.
Once you are done sautéing vegetables with chicken, add 1 can of rinsed and drained garbanzo beans (Chick Peas) 2 cups of vegetable broth, 1 and 1/4 cups of tomato sauce, 4 medium potatoes sliced longwise, 12 Spanish Green olives, 1/2 teaspoon of dried oregano, 1/4 teaspoon of coriander, 1 bay leaf, 1 envelope Sazon Con Culantro y Achiote, season with kosher salt and pepper to taste. Stir to merge seasoning.
Place a tight-fitting lid on Cast Iron skillet or Dutch oven and cook on very low for 1-hour stirring occasionally (may add extra vegetable broth if needed)
Serve with white Valencia rice garnished with lemon or lime wedges and sliced avocado.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog