Serving: 4 portions
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Ingredients
- 8 pcs Small Chicken Drumsticks (or 4 large pieces)
- 1 tbsp Cooking Oil
- 2 Waxy Potatoes, diced into 3x3cm. pieces
- 2 Carrots, diced into 3x3cm. pieces
- ½ tbsp Garlic, chopped
- ½ Onion, diced into 3x3cm. pieces
- 2 tbsp Tomato Paste
- 3 cup Chicken Stock
- 1 cup U.S. Navy Beans, cooked and drained
- ½ cup U.S. Green Peas, cooked and drained
- To taste, Salt and Pepper
- To taste, Sugar
Directions
- Season the chicken with salt and pepper.
- Heat oil in a heavy pot or Dutch oven on high.
- Add the chicken and sauté until slightly browned, then remove and set aside.
- With the same pot, turn the heat to medium and very shortly sauté garlic and onion until just translucent.
- Add tomato paste, sauté shortly, then add in the chicken.
- Coat the chicken well with tomato paste and add in potatoes and carrots.
- Pour the chicken stock into the pot.
- Season with salt and sugar.
- Bring to a boil on high heat, then turn the temperature to a low-medium and skim the foam.
- Simmer for about 20 minutes or until the chicken is soft and fully cooked.
- Add cooked U.S. navy beans and green peas and continue to cook for an additional 10 minutes until heated through.
- Serve immediately as is with rice.
