5 from 12 votes
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.
Piernas de pollo en salsa roja y Garbanzos
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
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.
Course: Main Course
Cuisine: Puerto Rican
Keyword: chicken, Garbanzo, Rice
Servings: 4 people
Author: hmccallum
Ingredients
  • 2 tablespoons Olive oil+extra
  • 12 12 chicken legs, washed and patted dry
  • 1/4 Green bell pepper, diced
  • 1/4 cup Red bell pepper, diced
  • 1 Spanish onion, diced
  • 4 cloves Roasted Garlic
  • 1/4 cup Cilantro or Culantro, finely chopped
  • 1-15- ounce Can of Organic Garbanzo Beans, drained
  • 2 cups Vegetable Broth
  • 1 1/4 cup Organic Spanish tomato sauce
  • 4 Potatoes, sliced into 4 long-wise
  • 12 large Spanish Olives + more if desired
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Toasted Coriander seeds
  • 1 Bay leaf
  • 1 packet Sazon, Con Culantro y Achiote
  • Kosher salt to own taste
  • Freshly ground black pepper to own taste
Other Ingredients
  • 2-3 small Sliced Avocado
  • 2 Lemons, sliced
  • Chopped cilantro to garnish
Instructions
  1. Wash and pat dry chicken legs then season Chicken legs with kosher salt and pepper.
  2. 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.
  3. 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.
  4. 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)
  5. Serve with white Valencia rice garnished with lemon or lime wedges and sliced avocado.