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Smoked Chicken Legs Recipe

Smoked Chicken Legs Recipe
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★★★★★

5.1 from 8 reviews

This hearty smoked chicken legs recipe combines tender, smoky shredded chicken with a medley of fresh vegetables, beans, and spices simmered in a flavorful broth. Perfect for a comforting meal, it delivers rich smoky depth enhanced by chili powder, cumin, and smoked paprika. Serve it warm with rice or quinoa and optional toppings like sour cream, cheddar cheese, or hot sauce for a satisfying dish full of warmth and robust flavors.

Ingredients

Scale

Chicken

  • 4 Smoked Chicken Legs

Vegetables & Aromatics

  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped

Canned Goods

  • 1 (14.5 ounce) can Diced Tomatoes, undrained
  • 1 (15 ounce) can Black Beans, rinsed and drained
  • 1 (15 ounce) can Corn, drained

Liquids & Oils

  • 1/4 cup Olive Oil
  • 1 cup Chicken Broth

Spices & Seasonings

  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper (optional, for heat)
  • Salt and Black Pepper to taste

Garnishes & Optional Serve-Ins

  • 1/4 cup Chopped Fresh Cilantro, for garnish
  • Sour Cream or Greek Yogurt, for serving (optional)
  • Shredded Cheddar Cheese, for serving (optional)
  • Hot Sauce, for serving (optional)
  • Cooked Rice or Quinoa, for serving (optional)

Instructions

  1. Shred the Smoked Chicken: Let the smoked chicken legs cool slightly until comfortable to handle. Discard the skin and bones, then shred the meat into bite-sized pieces. Set aside for later use.
  2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
  3. Add Garlic and Bell Peppers: Add the minced garlic along with the chopped red and green bell peppers to the pot. Cook for another 3-5 minutes until the peppers soften slightly and the garlic becomes fragrant.
  4. Incorporate the Tomatoes, Beans, and Corn: Pour in the undrained diced tomatoes, rinsed and drained black beans, and drained corn. Stir well to combine all ingredients evenly.
  5. Add the Chicken Broth and Spices: Add the chicken broth to the mixture. Then add chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir thoroughly to blend the spices throughout the pot.
  6. Season with Salt and Pepper: Season the mixture with salt and black pepper according to your taste preferences, stirring to distribute evenly.
  7. Simmer the Chili: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, up to one hour, stirring occasionally to prevent sticking and to meld flavors.
  8. Add the Shredded Smoked Chicken: Add the prepared shredded smoked chicken to the pot and stir well to combine it thoroughly with the chili mixture.
  9. Continue Simmering: Simmer the combined chili and chicken for another 15-20 minutes on low heat, allowing the chicken to warm through and the flavors to fully integrate. Stir occasionally.
  10. Taste and Adjust: Finally, taste your chili and adjust the seasonings as needed. Add more salt, pepper, or spices to suit your preference before serving.

Notes

  • For added heat, increase the amount of cayenne pepper or include diced jalapeños with the bell peppers.
  • This dish pairs perfectly with cooked rice, quinoa, or crusty bread to soak up the delicious sauce.
  • Leftovers taste even better the next day once flavors have melded together; store in an airtight container in the refrigerator for up to 3 days.
  • Use Greek yogurt as a healthier alternative to sour cream when serving.
  • For a gluten-free meal, confirm chicken broth and canned goods are certified gluten-free.

Nutrition

Keywords: smoked chicken legs, smoked chicken chili, hearty chicken recipe, chicken and beans stew, smoky chicken dinner

Find it online: https://amayaharis.com/smoked-chicken-legs-recipe/