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RECIPE:
Chicken
legs with tomato sauce and green peas
CATEGORY:
Poultry
COUNTRY: International
SERVES: 4
INGREDIENT:
8 chicken legs, 1 chopped onion, 1 dent of garlic, 1 red bell pepper cut
in slices, 1/2 cup of tomato paste, 1/2 cup of green peas, salt and
pepper to taste, 2 medium sized potatoes peeled and cut in 1 inch dices,
3 cups chicken bullion, chopped parsley, cleared butter (or olive oil).
DIRECTION:
Salt & pepper chicken,
simmer the onions and garlic with the chicken
legs in a large pot for about 10 minutes, then add the bell pepper and
the chicken stock and tomato paste and simmer for about 25 minutes, then
add the potatoes and
simmer until the potatoes are done then add the
green peas and the chopped parsley and the dish is ready to serve.
NOTES: Serve with wild rice or pasta.
We recommend a Beaujolais, Merlot or a Shiraz with this dish.
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