Name: Stuffed Boned Chicken Legs (Piernas de Pollo Rellenas)
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: Juice of 1 lime; Freshly ground black pepper; 1 ounce boiled ham, minced (¼–⅓ cup); 4 garlic cloves, minced; ¼ pound ground pork; ¼ pound ground beef; ½ cup homemade bread crumbs (from day-old bread); ½ small white onion, minced; 1 large egg, lightly beaten; ¼ cup finely chopped toasted pine nuts; 2 tablespoons finely chopped toasted pecans; 2 tablespoons minced fresh Italian parsley; 1 canned pimiento, finely chopped; About ½ cup water; 2 bay leaves; 6 tablespoons (¾ stick) butter; 2 cups dry white wine; 2 teaspoons salt, or to taste; 6 whole chicken legs (thigh and drumstick), with skin, boned (have the butcher bone them, if possible)

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

Almost every book I’ve seen on Veracruzan food has at least one recipe from Inés Pavón Contreras of San Andrés Tuxtla. After spending a delightful afternoon talking about food with her, I can see why. This modest, dignified, gray-haired woman is one of the real presences in Tuxtlas-area cuisine. Although today she is partly retired except for her work as a catechism teacher, she has been greatly in demand as a baker and cook for nearly all her life.

This dish, Doña Inés’s own creati