sudado de muslo y garbanzos
This hearty stew, from chef Ronaldo Linares, stars slowly braised chicken drumsticks. Bell peppers, chickpeas, tomatoes, spices and a bit of beer create a rich broth with a Latin kick that will have you licking the bowl clean.
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yield
serving(s)
prep time
20 Min
cook time
3 Hr 30 Min
method
Stove Top
Ingredients For sudado de muslo y garbanzos
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10chicken drumsticks
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2-(15oz) canchickpeas, rinsed and drained
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1-(28oz) cancan crushed tomatoes
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1-(12oz) bottlebeer, such as corona
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1 Tbsptomato paste
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2scallions, sliced on an angle
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1 mdred pepper, diced
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1 mdgreen pepper, diced
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1 1/2 Tbspkosher salt
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1 Tbspground annatto
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1 1/2 tspgarlic powder
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1 tspdried ground sage
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1 tspdried parsley
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cracked black pepper to taste
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1 cfresh cilantro chopped and extra for grnish
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2limes, cut into wedges for garnish
How To Make sudado de muslo y garbanzos
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1Mix all ingredients, except cilantro and lime wedges, in a large Dutch Oven until the spices are well mixed.
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2Pour in 4 cups of water and bring to a simmer. Cover and simmer on low for about 3 hours, 30 minutes.
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3Adjust seasoning and stir in cilantro. Serve with lime wedges on the side.
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