Sudado de Muslo y Garbanzos

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Serves 6
20 Min
3 Hr 30 Min
Stove Top


Add to Grocery List

  • 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


  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.

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