Chicken Corn Pan

Name: Chicken Corn Pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1 kg); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 2 Bay leaves; 375 ml Vegetable broth (instant); 2 (250 g each) Corncob; 4 Tomatoes; 3 Spring onions; 1 chili pepper; 1 can(s) (450 ml) Kidney Beans; 7-10 Tbsp Pepperoni and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1 kg)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
2 Bay leaves
375 ml Vegetable broth (instant)
2 (250 g each) Corncob
4 Tomatoes
3 Spring onions
1 chili pepper
1 can(s) (450 ml) Kidney Beans
7-10 Tbsp Pepperoni and parsley

Directions

1
Wash the chicken, dab dry and cut into about 6 pieces. Heat the lard in a large roaster. Fry the chicken parts for about 10 minutes while turning. Season with salt and pepper. Stir in tomato paste, add bay leaves, deglaze with 1/4 litre stock. Clean and wash the corn, cut into thick rings and add to the chicken parts. Cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
2
In the meantime clean and wash the tomatoes and spring onions and cut them into larger pieces. Carve the chilli lengthwise, remove seeds and chop finely. Rinse beans. After 30 minutes cooking time, add the prepared ingredients to the casserole. Add 1/8 litre stock and braise in the open roasting pan to the end. Serve garnished with pepperoni and parsley. Serve with rice