Chili-Rubbed Chicken Legs with Corn and Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 52.53 g | (54 %) | ||
| Fat | 29.99 g | (26 %) | ||
| Carbohydrates | 26.74 g | (18 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 137.13 mg | (17,141 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1.08 mg | (77 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 3.28 mg | (55 %) | ||
| Vitamin B₁₂ | 0.79 μg | (26 %) | ||
| Vitamin C | 70.75 mg | (74 %) | ||
| Potassium | 933.75 mg | (23 %) | ||
| Calcium | 34.14 mg | (3 %) | ||
| Magnesium | 83.43 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Zinc | 4.97 mg | (62 %) | ||
| Saturated fatty acids | 9 g | |||
| Cholesterol | 269.98 mg |
Ingredients
- Ingredients
- 4 Chicken legs
- salt
- peppers (freshly ground)
- 2 Tbsps vegetable oil
- ½ tsp ground paprika (sweet)
- Bell pepper (2 each red and yellow)
- 2 Tbsps butter
- 1 tsp sugar
- 2 small red chili peppers
- 1 can Corn kernel (285 grams drained)
- 4 Tbsps tomato-based Chili sauce (in a jar)
Preparation steps
Season the chicken legs with salt and pepper. Mix the oil and paprika together in a bowl. Place the chicken legs on a wire rack with a baking sheet underneath. Bake in a 200°C (approximately 390°F) oven until cooked through, about 35 minutes. During the last 10 minutes of cooking, brush with the paprika and oil mixture. Rinse the bell peppers, cut in half, remove seeds and ribs, and chop. Heat the butter in a skillet. Sprinkle with the sugar and allow to caramelize slightly. Add the peppers and cook until soft, about 5 minutes. Rinse the chili peppers, slice in half lengthwise, remove seeds and slice into thin strips. Add to the skillet along with the drained corn to heat through. Brush the chicken legs with the tomato and chili sauce and sear for a few minutes until crispy.
To serve, plate the chicken with the vegetables.
