Scorched chicken with peas and carrots
Home > Recipe Ideas > Scorched chicken with peas and carrots
4
people 10
minutes of preparation 30
minutes of cooking intermediate level
people 10
minutes of preparation 30
minutes of cooking intermediate level
All the ingredients
- 530 g of d’aucy peas and carrots (4/4 can)
- 4 chicken legs
- 1 onion
- 2 cloves of garlic
- 1 lime
- 1 chilli pepper
- 1 bay leaf
- 1 teaspoon of sugar
- Salt and pepper
The preparation stages
- Brown the chicken legs in a drizzle of oil with the cane sugar. Deglaze with the lime juice and add the chopped onion, chopped garlic cloves and bay leaf. Add salt and pepper.
- Pour in water and add the pepper without piercing it. Cover and simmer over low heat for 20 min.
- Add the peas and carrots and continue cooking for 10 minutes.
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