BRAISED CHICKEN LEGS WITH PEAS AND CARROTS

PORTIONS: 2

INGREDIENTS

2 chicken legs, skinless

¼ tsp cumin

½ tsp. dry oregano

¾ tsp. salt

¼ tsp. ground pepper

1 tbsp. all-purpose white flour

2 tbsp. vegetable oil

1 diced yellow onion or purple onion

1 minced garlic clove

1 large carrot, sliced

2 red bliss potatoes cut in chunks

 1 can cooked green peas

1 cup water

1 tsp. salt

METHOD

Remove veins from inside the chicken thighs.

In a bowl, mix cumin, oregano, ¾ tsp salt, ground pepper and season the chicken legs with the spices. Leave at room temperature for 1 hour. Leave in refrigerator if it is necessary

Drizzle the chicken legs with flour.

Heat the oil in a frying pan and brown the chicken on both sides.

Add garlic and onions and cook for 2 minutes.

Add water, salt, carrots and potatoes. Cover and cook for 10 minutes.

Turn around the chicken legs. Add green peas, cover and cook for 20 more minutes. Let it rest for 5 minutes. Add a bit more liquid if necessary.

Chicken should be soft after cooked.

METHOD

Remove veins from inside the chicken thighs.

In a bowl, mix cumin, oregano, ¾ tsp salt, ground pepper and season the chicken legs with the spices. Leave at room temperature for 1 hour. Leave in refrigerator if it is necessary

Drizzle the chicken legs with flour.

Heat the oil in a frying pan and brown the chicken on both sides.

Add garlic and onions and cook for 2 minutes.

  Add water, salt, carrots and potatoes. Cover and cook for 10 minutes.

Turn around the chicken legs. Add green peas, cover and cook for 20 more minutes. Let it rest for 5 minutes. Add a bit more liquid if necessary.

Chicken should be soft after cooked.