Bier Magazine
Home » food & beer

Stewed Chicken Legs with Jalapeno and Lime

Submitted by on February 23, 2010 – 2:05 PMOne Comment
Bookmark and Share

This is a great Latin inspired stew for a cold February night. This dish will not only create meltingly tender chicken legs but it will also produce a great chicken stock that can be eaten with your meal or saved for a later date. I would suggest Landshark Caribbean Lager to match up well with the lime.



-4 chicken legs
-2 ribs of celery cut into 1/2 inch pieces
-1 carrot cut into 1/2 inch rounds
-1 cup of whole white button mushrooms
-1 Jalapeno
-3 black peppercorns
-1 bunch of fresh Cilantro
-Juice of 1 Lime
-1 Tbsp kosher salt


1. This is a very simple recipe. Definitely one of those set and forget types.

2. Add your chicken legs, vegetables, Jalapeno and peppercorns to the pot. Fill with water until your legs and veg are in about 2 to three inches of water. For most sized pots. You can count on using 1 quart and a half or 6 cups.

3. Bring the mix to a slow simmer. Once you are up to a simmer add your salt, cover and cook on medium low heat for 2 hours at least. You want to see the chicken meltingly tender.

4. Finally remove your stew from the heat and add the juice from your lime and cilantro. I like to eat this with a little broth in the bowl some of the veggies. A nice cut of crusty bread is great, too!

Note: If you want to reserve the delicious stock you can take out your legs and add the lime and cilantro directly to the chicken.)