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1
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package
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3
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tablespoons all-purpose flour
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1
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tablespoon dried parsely
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1
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tablespoon garlic powder
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1
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teaspoon salt
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1/4
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teaspoon black pepper
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2
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tablespoons canola or vegetable oil
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Salsa:
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1
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can (20 ounces) diced pineapple in 100% juice, drained
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1/2
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cup red pepper, finely diced
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3
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tablespoons red onion, finely chopped
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2
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tablespoons cilantro, finely chopped
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2
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tablespoons lime juice, plus more to taste if desired
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Salt and black pepper to taste
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1/2
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cup seedless olives for garnishing (optional)
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- Preheat oven to 400°F. Line a baking sheet with foil and set aside.
- In a bowl, combine flour, parsley, garlic powder, salt and pepper. Mix well. Using clean hands, add chicken leg quarters and toss to coat, making sure all surfaces are covered.
- In a large non-stick or cast-iron skillet, heat oil over medium-high heat. Add chicken leg quarters and cook uncovered until chicken starts to turn golden brown, about 3 minutes per side. Transer to prepared baking sheet and roast uncovered until chickent reaches 180°F when thermometer is inserted into thickest part of thigh, about 1 hour.
- Meanwhile, in a bowl, combine pineapple, red pepper, onion,cilantro, and lime juice. Mix well to evenly distribute ingredients. Season with salt and pepper to taste, Cover and chill in refrigerator until ready to serve.
- When chicken is done, spoon equal amounts of pineapple salsa over each portion of chicken and add olives, if desire. Serve immediately.
None
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Serving Size 363g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 630 Total Fat 42g (65%) Saturated Fat 11g (55%) Trans Fat 0g Cholesterol 215mg (72%) Sodium 700mg (29%) Total Carbohydrate 31g (10%) Dietary Fiber 3g Sugars 22g Protein 36g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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