Meat Recipes by Carlos Mirasierras

Ingredients:
8 chicken drumsticks
2 onions, grated
1 red pepper, cut into julienne
1 yellow pepper, cut into julienne
1 small can of corn
1 can chopped peeled tomatoes (or grated tomatoes)
A handful of green beans
cayenne
Tabasco (optional)
1 cube chicken broth, dissolve in a glass of hot water
A splash of white wine
Oil, salt and pepper
Preparation:
Season the chicken and brown it over medium heat it in a large saucepan with a good
splash of olive oil for 10 or 15 minutes.
Remove the chicken and fry in the same oil the onion, beans and peppers. Continue
over medium heat until the onion is soft and slightly transparent. Then add a teaspoon
of paprika and mix everything well.
Then, add in the broth and the can of tomatoes. Add some salt, a splash of white wine
and a few drops of Tabasco if you want to make it a little spicy.
Next, turn up the heat up until it boils, then turn it down to a minimum, and let it simmer
for 20 to 30 minutes (until the sauce has the desired thickness point).
Although, 5 minutes before the completion of the recipe, mix in canned corn, washed
under running water and drained.

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Stewed Chicken Drumsticks

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