Chicken with bean vegetables

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

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Corn cob (canned)
7-10 Tbsp Salt
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Pepper
2 Onions
1/4 l clear chicken stock (instant)
250 g Celery
2 (360 g each) Glasses of kidney beans
2 TABLESPOONS Honey
2 TABLESPOONS Sambal Oelek
7-10 Tbsp Sweet peppers
1 collar Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Drain the corncobs and cut into slices. Wash the chicken, dab dry and rub with salt and pepper. Tie wings and thighs with kitchen string. Roast in a roaster rinsed with cold water in a preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes.
2
Onions peel, in columns cut. Add the onions and corn wheel to the chicken, pour on the broth and cook for another 30 minutes. Clean, wash and chop the celery. Rinse beans cold and drain.
3
Mix honey, Sambal Oelek and paprika. Spread the chicken with it 15 minutes before the end of the frying time. Add celery and beans, season a little bit. Wash parsley, dab dry, chop and sprinkle over the vegetables.