Chicken legs on spicy beans

For 4 people
  • 4-6 large chicken legs
  • Salt, black pepper
  • 2 EL Oil
  • 1 / 2-1 jar (s) (446 ml) Pineapple
  • 1 Can (s) (425 ml each) or 2 cans of kidney beans
  • 1 g Bunch of spring onions
  • 2 medium-sized onions
  • 1-2 Garlic cloves
  • 1/2 -1 red chilli pepper
  • or some chili powder
  • 3-4 EL maple syrup or honey
  • 3 -5 tablespoons (50 ml) Rum
  • 1 TL Chicken broth (instant)
  • 3 EL Ketchup, 1-2 tbsp vinegar
  • 1 TL cornstarch
60 minutes
light
1.
Wash the legs, pat dry. Rub with salt and pepper. Heat the oil. Fry the legs in it. Fry for about 30 minutes over low to medium heat. Turn more often
2.
Let the pineapple drain, catch the juice. Cut the pineapple into pieces. Rinse the beans briefly and let them drain. Clean and wash the spring onions and cut into pieces. Peel the onions and garlic. Chop the onions. Chop the garlic. Clean, wash, core and finely chop the chilli.
3.
After about 25 minutes, heat 2 tablespoons of the chicken fat in a saucepan. Sauté onions and garlic in it. Add 1-2 tbsp maple syrup, spring onions and chilli, fry briefly. Deglaze with 1/4 l water, rum and 100 ml pineapple juice. Bring to the boil, stir in the broth. Let everything cook for about 5 minutes
4.
After about 30 minutes, brush the chicken drumsticks with 2 tablespoons of maple syrup and fry for another 10 minutes. Turn more often
5.
Heat the beans and pineapple in the sauce. Season to taste with ketchup and vinegar. Mix starch and 1-2 tbsp pineapple juice. Tie the vegetables. Season to taste with salt and pepper
6.
Remove the chicken. If necessary, pour off the cooking fat. Dissolve the roast set with 2-3 tablespoons of water and stir into the vegetables. Place the chicken legs on top. Rice goes well with it
1 person approx:
  • 620 kcal
  • 2600 kJ
  • 38 g protein
  • 17 g fat
  • 67 g carbohydrates

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