Chicken encocado

Ingredients for 4 servings:

• 8 chicken legs
• 1 tbsp vegetable oil
• 2 onions, chopped
• 2 garlic cloves, finely diced
• 1 red bell pepper(s), cut into small diamonds
• 1 tsp cumin powder (jeerah)
• 2 tbsp tomato paste
• 400 ml coconut milk
• 200 ml chicken stock
• salt and pepper
• 2 tbsp coriander greens, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chicken thighs in coconut milk, from Colombia and Ecuador

Fry the chicken thighs in hot oil until golden brown on all sides and keep warm. Sauté the onion, garlic, and bell peppers over low heat for five minutes. Add the cumin and tomato paste and gently fry everything for another two minutes, stirring. Pour in the coconut milk and chicken stock and bring to a boil. Add the chicken thighs to the sauce and simmer over low heat for about 20 minutes. Season with salt and pepper. Finally, stir in the chopped coriander. Serve best with rice.