• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Sudado de Muslo y Garbanzos (Chicken Drum and Garbanzo Stew)

    This hearty stew, from chef Ronaldo Linares, stars slowly braised chicken drumsticks. Bell pepperschickpeas, tomatoes, spices and a bit of beer create a rich broth with a Latin kick that will have you licking the bowl clean.

     

    Ronaldo Linares is the CEO of Ronaldo’s Cocina, a cooking web site, and executive chef of Martino’s Cuban Restaurant in Sommerville, New Jersey. He’s been featured on BBC America’s Chef Race: US vs. UK, the Food Network’s Chopped, and was a featured chef at Food Network’s Wine and Food Festival.

     

     

     


    Ingredients
    10
    chicken drumsticks
    2
    15.5-ounce cans chickpeas, rinsed and drained
    1
    28-ounce can crushed tomatoes
    1
    12-ounce bottle beer, such as Corona
    1
    tablespoon
    tomato paste
    2
    scallions, sliced on an angle
    1
    medium red pepper, diced
    1
    medium green pepper, diced
    1 1/2
    tablespoons
    kosher salt
    1
    tablespoon
    ground annatto
    1 1/2
    teaspoons
    garlic powder
    1
    teaspoon
    dried ground sage
    1
    teaspoon
    dried parsley
    *
    cracked black pepper to taste
    1/2
    cup
    cilantro
    2
    limes, cut into wedges
    Directions
    Mix all ingredients, except cilantro and lime wedges, in a large Dutch Oven until the spices are well mixed.
    Pour in 4 cups of water and bring to a simmer. Cover and simmer on low for about 3 hours, 30 minutes.
    Adjust seasoning and stir in cilantro. Serve with lime wedges on the side.

    The base number of servings for this recipe is 6
    OK

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