Sudado de Muslo y Garbanzos

Raven Higheagle

By
@ravenhigheagle

This hearty stew, from chef Ronaldo Linares, stars slowly braised chicken drumsticks. Bell peppers, chickpeas, tomatoes, spices and a bit of beer create a rich broth with a Latin kick that will have you licking the bowl clean.


Featured Pinch Tips Video

Rating:

Serves:

Serves 6

Prep:

20 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

10
chicken drumsticks
2-(15oz) can(s)
chickpeas, rinsed and drained
1-(28oz) can(s)
can crushed tomatoes
1-(12oz) bottle
beer, such as corona
1 Tbsp
tomato paste
2
scallions, sliced on an angle
1 medium
red pepper, diced
1 medium
green pepper, diced
1 1/2 Tbsp
kosher salt
1 Tbsp
ground annatto
1 1/2 tsp
garlic powder
1 tsp
dried ground sage
1 tsp
dried parsley
cracked black pepper to taste
1 c
fresh cilantro chopped and extra for grnish
2
limes, cut into wedges for garnish

Directions Step-By-Step

1
Mix all ingredients, except cilantro and lime wedges, in a large Dutch Oven until the spices are well mixed.
2
Pour in 4 cups of water and bring to a simmer. Cover and simmer on low for about 3 hours, 30 minutes.
3
Adjust seasoning and stir in cilantro. Serve with lime wedges on the side.

About this Recipe