Easy and delicious! I made 1/3 of this recipe. I separated the thighs from the drumsticks, removed the skin, then roasted 5 pieces in a counter-top convection oven. It was cooked through in less than 15 minutes. Followed the rest of the recipe almost exactly, just left the salt out (high blood-pressure, ya know). I used a hand-held immersion blender (Cuisinart) to puree the chipotle sauce, and I turned the chicken several times while simmering in the sauté pan to make sure it was well coated with the sauce. Served it over rice with a little fresh cilantro mixed in. I poured all the sauce over the chicken and rice on our plates. Yum! 5/6/14: Made the full recipe this time. Cooked the split chicken legs on the grill, then removed the skin before putting them in the chipotle sauce to simmer. Served with Jasmine rice, broccoli and carrots. Poured the sauce over everything. Wonderful!
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Easy and delicious! I made 1/3 of this recipe. I separated the thighs from the drumsticks,...