Scorched chicken with peas and carrots

Home > Recipe Ideas > Scorched chicken with peas and carrots

4
people
10
minutes of preparation
30
minutes of cooking
intermediate level

All the ingredients

  • 530 g of d’aucy peas and carrots (4/4 can)
  • 4 chicken legs
  • 1 onion
  • 2 cloves of garlic
  • 1 lime
  • 1 chilli pepper
  • 1 bay leaf
  • 1 teaspoon of sugar
  • Salt and pepper

The preparation stages

  1. Brown the chicken legs in a drizzle of oil with the cane sugar. Deglaze with the lime juice and add the chopped onion, chopped garlic cloves and bay leaf. Add salt and pepper.
  2. Pour in water and add the pepper without piercing it. Cover and simmer over low heat for 20 min.
  3. Add the peas and carrots and continue cooking for 10 minutes.

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