Chicken Drumsticks Stew With Tomato And Sesame Seeds Recipe by Recetas Caseras Nora
Chicken Drumsticks Stew with Tomato and Sesame Seeds Cooking Instructions 2 hours 1 Place the chicken drumsticks in a skillet and add 1/2 cup water. Cook covered over medium heat so they steam in their own juices. Add 1 chopped garlic clove, cover, and cook. 2 Dice half the onion and add it to the chicken. Cover and continue cooking. 3 In a separate skillet, toast the 5 chile de árbol peppers, sliced onion, and 1 garlic clove with 2 splashes of oil. Add the tomatoes and cook until lightly browned, being careful not to burn the chiles. 4 Remove a little broth from the chicken and let the chicken brown in its own fat. 5 Pick through the sesame seeds to remove any debris. 6 Toast 1/4 cup of the sesame seeds (do not let them burn), stirring occasionally. 7 Peel half a potato and dice it. Add a little water and blend until smooth, then add this mixture to the chicken. Cover and let simmer on low heat. 8 Blend the toasted chiles, tomatoes, onion, and garlic with 1 teaspoon salt (or to taste) and the reserved chicken broth. 9 Add half of this blended sauce to the chicken. 10 To the remaining sauce in the blender, add the toasted sesame seeds and blend well. Add this mixture to the chicken and cook over medium heat. 11 In a mortar and pestle, grind 1/2 teaspoon cumin seeds and half a garlic clove. Add the ground cumin, thyme, and marjoram to the chicken to taste. Cook for 5 more minutes. Taste and adjust salt as needed. Enjoy! 1 Place the chicken drumsticks in a skillet and add 1/2 cup water. Cook covered over medium heat so they steam in their own juices. Add 1 chopped garlic clove, cover, and cook. 1 Place the chicken drumsticks in a skillet and add 1/2 cup water. Cook covered over medium heat so they steam in their own juices. Add 1 chopped garlic clove, cover, and cook. 2 Dice half the onion and add it to the chicken. Cover and continue cooking. 2 Dice half the onion and add it to the chicken. Cover and continue cooking. 3 In a separate skillet, toast the 5 chile de árbol peppers, sliced onion, and 1 garlic clove with 2 splashes of oil. Add the tomatoes and cook until lightly browned, being careful not to burn the chiles. 3 In a separate skillet, toast the 5 chile de árbol peppers, sliced onion, and 1 garlic clove with 2 splashes of oil. Add the tomatoes and cook until lightly browned, being careful not to burn the chiles. 4 Remove a little broth from the chicken and let the chicken brown in its own fat. 4 Remove a little broth from the chicken and let the chicken brown in its own fat. 5 Pick through the sesame seeds to remove any debris. 5 Pick through the sesame seeds to remove any debris. 6 Toast 1/4 cup of the sesame seeds (do not let them burn), stirring occasionally. 6 Toast 1/4 cup of the sesame seeds (do not let them burn), stirring occasionally. 7 Peel half a potato and dice it. Add a little water and blend until smooth, then add this mixture to the chicken. Cover and let simmer on low heat. 7 Peel half a potato and dice it. Add a little water and blend until smooth, then add this mixture to the chicken. Cover and let simmer on low heat. 8 Blend the toasted chiles, tomatoes, onion, and garlic with 1 teaspoon salt (or to taste) and the reserved chicken broth. 8 Blend the toasted chiles, tomatoes, onion, and garlic with 1 teaspoon salt (or to taste) and the reserved chicken broth. 9 Add half of this blended sauce to the chicken. 9 Add half of this blended sauce to the chicken. 10 To the remaining sauce in the blender, add the toasted sesame seeds and blend well. Add this mixture to the chicken and cook over medium heat. 10 To the remaining sauce in the blender, add the toasted sesame seeds and blend well. Add this mixture to the chicken and cook over medium heat. 11 In a mortar and pestle, grind 1/2 teaspoon cumin seeds and half a garlic clove. Add the ground cumin, thyme, and marjoram to the chicken to taste. Cook for 5 more minutes. Taste and adjust salt as needed. Enjoy! 11 In a mortar and pestle, grind 1/2 teaspoon cumin seeds and half a garlic clove. Add the ground cumin, thyme, and marjoram to the chicken to taste. Cook for 5 more minutes. Taste and adjust salt as needed. Enjoy! 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