These Portuguese chicken legs are prepared with fresh and dried tomatoes, green and black olives, and onions. Enhanced with a touch of piri-piri and of Espelette pepper, this dish abounds with flavours of Portugal.
Cooking times may vary depending on the appliance used.
If frozen, thaw in refrigerator before heating.
Preheat oven to 205 °C (400 °F). Pour contents of bag on a baking sheet and place in oven on the middle rack. Heat for approximately 25 minutes or until skin is golden-brown and crispy. Halfway through cooking, baste the legs with the cooking juice. Serve.
Can be frozen.
If product is frozen, thaw in refrigerator before heating.
Chicken legs back attached, Tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), Onions, Sundried tomatoes (sundried tomatoes, sulphites), Green olives, Chopped garlic (garlic, canola oil, water), Black olives, Salt, Concentrated lime juice, Spices, Herbs, Natural smoke flavor.
*per 140 g serving:
- Source of potassium*
- Gluten free