Paul Robins learns how to make Chicken Bongo with some help from Executive Chef Richard Pannell of Elks Lodge #6. Here’s the recipe so you can whip it up yourself.
12 chicken legs (leg section removed)
1 T salt
1 tsp pepper
1 T garlic powder
1 tsp chili powder
1/2 tsp ginger
Heat oven at 350. Wash and paper towel dry chicken. Season with all spices. Set aside for 15 minutes in refrigerator.
Cover bottom of cast iron skillet with canola oil. Heat over medium until hot. Carefully place chicken in skillet and cook until brown on all sides turning frequently.
Turn off heat and place skillet in over for 20 minutes or until chicken is thoroughly cooked. Add jalepenos and and toss.
Serving suggestions –
Serve two as appetizer or with steamed rice or over vegetables