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.
