Fiery Chili Chicken Legs

Fiery Chili Chicken Legs Recipe

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Krystal McDow


This is from Weight Watcher's Easy Mains and Sides Cookbook

Weight Watcher Points: 6

Nutritional Services:
Serving Size: 1 Chicken Leg; 1/3 cup pepper mixture

Calories: 261; Total Fat: 12; Sat Fat: 3g; Chol: 83mg; Sodium: 578mg; Total Carb; 10g; Sugar: 5g; Fiber: 2g; Protein: 27g; Calcium: 29mg

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Stove Top


skinless whole chicken legs
1 tsp
ground cumin
1 tsp
4 tsp
canola oil
red bell peppers, cut into 1-inch pieces
onions, sliced
garlic cloves, minced
1 1/2 c
reduced-sodium chicken broth
1/4 c
chili-garlic sauce
2 Tbsp
hoisin sauce
4 Tbsp
chopped fresh cilantro
1/4 c
chopped unsalted dry-roasted cashews


1Sprinkle chicken with cumin and salt. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat. Add 4 chicken legs and cook, turning occasionally, until browned, about 8 minutes. Transfer to platter. Repeat with 1 teaspoon of oil and remaining 4 chicken legs.
2Heat remaining 2 teaspoons oil in Dutch oven. Add bell peppers, onions, and garlic; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3Return chicken and any accumulated juices to Dutch oven. Add broth, chili-garlic sauce, and hoisin sauce; bring to boil. Reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 35 minutes. Remove pot from heat. Stir in cilantro. Sprinkle 1/2 tablespoon cashews over each serving.

About Fiery Chili Chicken Legs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy