Chicken with bean-corn vegetables

Name: Chicken with bean-corn vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Corn cobs (approx. 300 g); 7-10 Tbsp Salt; 1 (approx. 1.2 kg) ready-to-cook chicken; 7-10 Tbsp Pepper; 2 Onions; 1/4 l Chicken broth (instant); 250 g Celery; 2 (each 360 ml/ drainer: 240 g) Glasses of kidney beans; 2 TABLESPOONS Honey; 2 TABLESPOONS Sambal Oelek; 7-10 Tbsp Sweet peppers; 1 collar Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Corn cobs (approx. 300 g)
7-10 Tbsp Salt
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Pepper
2 Onions
1/4 l Chicken broth (instant)
250 g Celery
2 (each 360 ml/ drainer: 240 g) Glasses of kidney beans
2 TABLESPOONS Honey
2 TABLESPOONS Sambal Oelek
7-10 Tbsp Sweet peppers
1 collar Parsley

Directions

1
Clean and wash the corncobs. Cook for about 1 hour in boiling salted water. Wash the chicken and pat dry. Rub with salt and pepper, tie wings and legs with kitchen string.
2
Place in a roaster rinsed with cold water and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes. In the meantime, peel onions and cut them into sticks, drain the corn, cut into wheels and add both to the chicken.
3
Pour in the stock and cook for another 45 minutes. Clean, wash and cut the celery into pieces. Wash and drain the beans. Mix honey, Sambal Oelek and paprika. Brush the chicken with it 15 minutes before the end of the cooking time.
4
Add celery and beans. Season vegetables with salt and pepper. Wash parsley, dab dry, chop and sprinkle over the vegetables.