Mexican Tequila Chicken over Vegetables

For Chicken Legs:

Rinse chicken under cold running water and pat dry with paper towels. In a resealable plastic storage bag, combine 1 tablespoon seasoning blend, caraway seeds, 1 tablespoon canola oil, lime juice, tequila and cilantro. Secure the seal and shake to blend. Add the chicken legs and gently shake or turn to coat. Marinate in the refrigerator for about 15 minutes.

Meanwhile, preheat oven to 350ºF.

Heat the remaining canola oil in a large skillet, set over medium heat. Add the chicken legs and brown the chicken on both sides, about 2 to 3 minutes per side. Place the chicken in a roasting pan and bake for 30 to 40 minutes or until chicken is cooked through and juices run clear.

Sprinkle with remaining lime seasoning and caraway seeds prior to serving. Serve on vegetables.

For Vegetable Soup:

While the chicken is cooking, heat the oil in a Dutch oven, set over medium-high heat. Add the onions and celery and saute until tender crisp. Add the garlic and peppers and cook an additional 3 to 4 minutes. Add all remaining ingredients except cilantro and bring to a boil. Reduce heat and maintain a gentle simmer for 8 to 10 minutes, or until soup is heated through. Add chopped cilantro and stir to mix.