The Roasted and Stewed Mexican Chicken with Spaghetti Squash (Frozen to Cooked in Under 2 Hours)

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4 frozen leg quarters, washed

salt, pepper, garlic powder, onion powder, and paprika, sprinkled on top of each chicken piece

3 small cans of tomatoes with chillies

extra virgin olive oil

1 large can of tomato paste, plus 2 cans of water (added later)

2 teaspoons salt (added later)

roaster pan with lid, or aluminum foil cover

2 medium spaghetti squash, skin carefully pierced with a knife, placed in another roaster pan

1 large handful cilantro, snipped or chopped, for garnish (this part really makes the dish)

Preheat oven to 450 degrees. Place washed chicken in roaster pan. Top each piece with seasonings. Place tomato with chillies on top of each piece, and place some in bottom of roaster pan. Top all chicken pieces with a little drizzle of extra virgin olive oil.
Cover and roast for 1 hour and 30 minutes.

You can place the squash in the oven at this point, too. Because all sizes vary, please use your judgement and check it in about 45 minutes, while wearing an oven glove, or using a pot holder. Press on the skin to see if it goes inwards and if it got tender. If the skin is not tender yet, place back into the oven for about 15 more minutes, and keep checking it. Once it’s done, remove from oven, carefully cut in half, long ways, using an oven glove or potholder to hold it. Once open, it will have seeds. Use a spoon to spoon out the seeds, then use a fork and twist the spaghetti squash, while it’s still in the squash skin. This will create the “spaghetti “. For more pictures and info on the spaghetti squash, please check out my other spaghetti squash post, by typing in “spaghetti squash” in the search button.

Now, remove chicken from oven, and transfer chicken pieces to a platter. Make sure no pieces off of the bones were left in the stewed tomatoes.

Using a large spoon or ladle, try to remove as much fat as possible and transfer to a cup or bowl. Discard in the garbage after it cools.

Now it’s time to add your tomato paste to your stewed tomatoes, plus 2 cans of water, and 2 tsp salt. Mix well, and place sauce, uncovered, back in the oven. Cook for about 15 more minutes in 450 degree oven.

While sauce is cooking in the oven, begin to remove your chicken meat off of the bone with a knife and fork, into bite size pieces. It will be too hot to handle with your hands. It should fall of the bone. Beware of small bones. Do your best to remove all bones. 🙂

Remove sauce from oven, add your chicken, mix well, and enjoy on top of spaghetti squash, or with your favorite rice, pasta, bread, or by itself. ♡

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