Chicken Corn Pan

Name: Chicken Corn Pan
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 fresh corncobs; 7-10 Tbsp Sugar; 1 (approx. 1.2 kg) Chicken; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Tomato paste; 2 TEASPOONS Vegetable broth; 2 Bay leaves; 4 medium-sized tomatoes; 1 collar Spring onions; 1 chili pepper; 1 can(s) (425 ml) Kidney Beans

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 fresh corncobs
7-10 Tbsp Sugar
1 (approx. 1.2 kg) Chicken
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON Tomato paste
2 TEASPOONS Vegetable broth
2 Bay leaves
4 medium-sized tomatoes
1 collar Spring onions
1 chili pepper
1 can(s) (425 ml) Kidney Beans

Directions

1
Cleaning and washing the corn. Cook in boiling water covered with 1-2 teaspoons sugar for about 20 minutes. Drain and cut into pieces
2
Meanwhile wash the chicken, pat dry and divide into about 8 pieces. Heat the oil in a frying pan. Fry the chicken parts in the oil all around for about 10 minutes. Season with salt and cayenne pepper
3
Add tomato paste, 1/4 l water, broth, bay leaf and corn to the chicken, bring to the boil. Cover in a preheated oven (electric cooker: 200 °C
4
Clean, wash and coarsely chop the tomatoes and spring onions. Carve chillies lengthwise, remove seeds, wash and chop. Rinse beans, drain. Add everything to the chicken after about 30 minutes and continue to braise open. Rice tastes good with it
5
Drink: cool juice spritzer