Chicken pot firebird

Ingredients for 4 servings:

• 4 chicken legs
• 2 tbsp oil
• 1 g onion(s)
• 2 cloves garlic
• 1 can/n tomatoes, peeled
• 4 chili peppers, green
• 250 g kidney beans
• 1 can of corn
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the chicken thighs with salt and pepper and fry in oil until crispy. Peel the onion and slice into rings. Peel and finely chop the garlic cloves. Reduce the heat, add the onion and garlic to the pan, and brown them. Pour in the juice of the peeled tomatoes and add the chili peppers. Simmer for about 25 minutes. Shortly before the end of the cooking time, add the kidney beans and peeled tomatoes. Finally, add the drained corn kernels. Do not stir. Serve with warm baguette, a cold beer, or mineral water.