Chicken legs on spicy beans
easy
60 mins
60 mins
Ingredients
- 4-6 large chicken legs
- 7-10 Tbsp salt, black pepper
- 2 TABLESPOONS Oil
- 1/2-1 can(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
- 7-10 Tbsp or some chili powder
- 3-4 Tbsp Maple syrup or honey
- 3-5 tablespoons (50 ml) Rum
- 1 TEASPOON Chicken broth (instant)
- 3 TABLESPOONS ketchup, 1-2 tablespoons vinegar
- 1 TEASPOON Cornstarch
Directions
- 1
Wash the legs and pat dry. Rub with salt and pepper. Heat oil. Brown the legs in it. Fry over a low to medium heat for about 30 minutes. Turn more often
- 2
Drain the pineapple, collect the juice. Cut the pineapple into pieces. Rinse beans briefly and drain. Clean, wash and chop spring onions. Peel onions and garlic. Chop the onions. Chop garlic. Clean, wash, seed and finely chop the chilli
- 3
After about 25 minutes, heat 2 tbsp. of the chicken frying fat in a saucepan. Brown the 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 broth. Let everything boil for about 5 minutes
- 4
After approx. 30 minutes, brush the chicken legs 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 with ketchup and vinegar. Mix starch and 1-2 tbsp. pineapple juice. Bind the vegetables. Season to taste with salt and pepper
- 6
Remove the chicken. Drain frying fat if necessary. Dissolve the frying fat with 2-3 tablespoons of water and stir into the vegetables. Arrange chicken legs on top. Serve with rice
Nutrition Facts
620 kcal
67 g
17 g
38 g
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