sudado de muslo y garbanzos
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.
prep time
20 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
Serves 6
Ingredients
- 10 - chicken drumsticks
- 2-(15oz) cans chickpeas, rinsed and drained
- 1-(28oz) can can crushed tomatoes
- 1-(12oz) bottle beer, such as corona
- 1 tablespoon tomato paste
- 2 - scallions, sliced on an angle
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- 1 1/2 tablespoons kosher salt
- 1 tablespoon ground annatto
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried ground sage
- 1 teaspoon dried parsley
- - cracked black pepper to taste
- 1 cup fresh cilantro chopped and extra for grnish
- 2 - limes, cut into wedges for garnish
How To Make sudado de muslo y garbanzos
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Step 1Mix all ingredients, except cilantro and lime wedges, in a large Dutch Oven until the spices are well mixed.
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Step 2Pour in 4 cups of water and bring to a simmer. Cover and simmer on low for about 3 hours, 30 minutes.
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Step 3Adjust seasoning and stir in cilantro. Serve with lime wedges on the side.
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