Chile Stuffed Chicken Legs

  • Yield 6 servings


6 whole chicken drumsticks
4 whole green onions, white and green parts included, 1-inch pieces
1 can (4 oz) chopped green chiles, liquid reserved
2 tablespoons lime juice, divided
1 tablespoon cooking oil
2 tablespoons catsup
1/4 teaspoon salt
4 tablespoons margarine
1/4 teaspoon hot pepper sauce
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 cup brown sugar, packed
2 tablespoons dry sherry
3 large bananas, sliced in half crosswise, then sliced in half lengthwise


In blender, place onions, chiles with liquid, 1 tablespoon lime juice, oil, catsup and salt; blend at medium speed until smooth. Carefully loosen skin on each drumstick by pushing fingers between skin and meat. Spread 2 tablespoons chile mixture under skin of each; tuck skin under leg to hold securely. Place chicken, skin side up, in baking pan; bake uncovered in 400oven 30 minutes. In small saucepan, place 1 tablespoon margarine, hot pepper sauce and honey; heat over medium-low heat until margarine melts. Remove chicken from oven; brush with honey mixture and bake about 15 minutes or until a fork can be inserted with ease. In 8- by 8-inch baking dish, place remaining 3 tablespoons margarine, cinnamon, brown sugar, sherry and remaining 1 tablespoon lime juice; heat in oven until margarine melts. Place bananas in butter mixture and turn to coat. Bake bananas in oven with chicken during last 10 minutes of chicken’s cooking time. Arrange chicken on platter with bananas around edge. 



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