Summary

Ingredients

• 4 chicken legs
• 2 medium onion (s)
• 2 cloves garlic
• 1 chilli pepper (s)
• 2 tablespoon tomato paste
• 250 ml poultry stock
• 100 ml white wine
• 2 red pepper (s)
• 1 can corn, 425 g
• 1 can kidney beans, 425 g
• salt and pepper
• 0.5 ½ bunch parsley
• 4 tablespoon olive oil
• 10 olives, black without a core
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Divide the chicken legs into 2 parts. Heat the oil in the pan and fry the chicken pieces on both sides until they are golden brown, salt and pepper. Take out of the pan and put in a baking dish.
2. Add the poultry stock and the wine and place in an oven preheated to 200 °.
3. Fry the onions in the meat stock. Add the peppers and garlic, diced small, and let simmer briefly. Then add the rinsed beans, corn and the pitted, cut into strips, chilli pepper and olives and let everything smuggle through.
4. After 30 minutes, take the chicken pieces out of the oven and out of the baking dish. Put the vegetables in the baking dish with the poultry stock and mix well. Season with pepper, salt and, if desired, with cayenne pepper. Put the chicken pieces back inside and let everything simmer for another 10 minutes.