Recipe for Jalisco-style orange chicken legs
There are many recipes from the state of Jalisco found on this website, and it is a fact that the gastronomy traditions from Jalisco is known and cherished throughout all of Mexico. This is normal due to the ancient heritage this part of the country enjoys and the large population that lives within its borders. Another idea to illustrate how important Jalisco is in Mexican culture... never forget Jalisco is the state where the Tequila has originated!
Mexican recipe for orange chicken legs:
• 12 chicken legs.
• 1 lb. bacon
• 4 tomatoes (Cut in slices) ..
• 1 medium sized onion
• 5 ancho chilies (Remove the seeds and fry slightly)
• 2 tablespoons freshly ground black pepper
• 3 cloves of garlic
• The fresh orange juice from 5 or 6 large oranges; or the equivalent in unsweetened orange juice.
• 1 / 2 cup vinegar.
• 2 tablespoons dried oregano.
• 2 tablespoons dried marjoram.
Making this mexican chicken recipe:
Clean well the chicken legs; then arrange the chicken legs by placing them in the oven-going pan that you will use later on.
Slice the bacon down to small bits and sprinkle them over the chicken legs as-is, uncooked. Place the tomatoes and onions over the chicken legs and bacon and then add salt to taste. Allow this to rest in the refrigerator for about 10 minutes so that the flavors mix.
Preheat the oven to 325 ˚F;
Prepare the ancho chilies by soaking then in 1 cup hot water; once soaked for 10 minutes take out the seeds and veins. In your blender or food processor liquefy all the other ingredients; the five ancho chilies, the prepared garlic cloves, the fresh orange juice and the colored water you got from soaking the chilies.
Add the vinegar, the oregano and marjoram.
Liquefy until everything is well blended. Pour the liquefied orange juice mixture over the chicken legs (you can also pass the liquefied sauce through a strainer so you can discard the larger residues)
Once poured the sauce has to cover all the chicken legs completely.
Cover your oven-going pan with its lid, and cook in the oven at 325 ˚F during 1 hour and half;
Serve this dish with white rice
