Skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
As the colder weather slowly approaches in the coming months, this dish will warm your kitchen and hopefully give you the same comfort it gives me.
2 medium tomatoes(diced)
1/3cupdiced red bell pepper
1packet sazon or 1 teaspoon ground annatto
For the Stew:
8large chicken drumsticks on the bone(skin removed (4 oz each))
salt to taste
1/2cupcilantro(chopped (or to taste))
Heat oil in a deep saute pan.
Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers.
Season with salt, cumin, and sazón or annatto. Set aside.
Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides.
Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed.
Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.