
Preparation time: 15 minutes
Cooking time: 30- 40 minutes
INGREDIENTS:
6 pieces chicken leg
5 pieces shallot
1 ripe tomato. Sliced
1 cup tomato puree
2 pieces onion, sliced
1 red bell pepper
1 cup each green/black olives
1 green bell pepper
1 tsp. dried oregano/ dried thyme
Salad oil for cooking
Salt and pepper to taste
PROCEDURE:
1. Season chicken legs with oregano, thyme salt and
pepper.
2. Heat pan with salad oil.
3. Pan fry chicken legs till golden brown then remove
from ten set aside.
4. Add in shallots, onions, peppers, tomato sliced, stock
and puree.
5. Add in chicken legs and bring to a boil.
6. When boiled, cover and simmer for 15 minutes before
adding in the olives.
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