Sudado de Muslo y Garbanzos

1
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Serves 6
Prep:
20 Min
Cook:
3 Hr 30 Min
Method:
Stove Top

Ingredients

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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

How to Make Sudado de Muslo y Garbanzos

Step-by-Step

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

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