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


  • 8
    skinless whole chicken legs
  • 1 tsp
    ground cumin
  • 1 tsp
  • 4 tsp
    canola oil
  • 4
    red bell peppers, cut into 1-inch pieces
  • 2
    onions, sliced
  • 4
    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

How to Make Fiery Chili Chicken Legs


  1. Sprinkle 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.
  2. Heat remaining 2 teaspoons oil in Dutch oven. Add bell peppers, onions, and garlic; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  3. Return 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.

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About Fiery Chili Chicken Legs

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

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