What could be better now in the summer? Some food in the cauldron. I chose to make a leg stew in a cauldron.
- chicken legs (I had 16 legs)
- 4 large onions
- 3 peppers
- 4-5 carrots
- a tablespoon of lard
- 3 tablespoons pepper paste
- a can of whole tomatoes from SunFood
- a bunch of parsley
- a bunch of dill
Preparation time: less than 120 minutes
RECIPE PREPARATION Boiler leg stew:
We put lard in the cauldron. When it has melted, add the thighs, fry them and take them out in a bowl. We add the onion, we bet it until it becomes crystalline. We put the thighs and enough water to cover them again. When they have boiled, add the other finely chopped vegetables, pepper paste and canned tomatoes, salt and pepper to taste. Let it boil well until it decreases and a thick sauce is formed (if it decreases and the thighs or vegetables are not cooked enough, add more water). At the end we add the finely chopped parsley and dill. And the stew is ready, only good to enjoy.