Antillean Chicken

Name: Antillean Chicken
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 4 el sunflower oil; 4 chicken leg without backpiece; 2 onion; 2 toe garlic; 1 el ground cumin; 1 paprika mix green, red and yellow; 800 g tomato cubes can of 400 g; 250 g vomited prunes without seeds bag of 500 g; 2 el capers; 50 g green olives without seeds; 1 chicken broth tablet; 300 g White rice

Caribbean dish with chicken legs, tomato cubes, prunes, capers, green olives and white rice.

Ingredients

4 el sunflower oil
4 chicken leg without backpiece
2 onion
2 toe garlic
1 el ground cumin
1 paprika mix green, red and yellow

800 g tomato cubes can of 400 g
250 g vomited prunes without seeds bag of 500 g
2 el capers
50 g green olives without seeds
1 chicken broth tablet
300 g White rice

Directions

Heat the oil in a large frying pan. Sprinkle the chicken legs with salt and pepper and fry them on a high heat for 3 minutes.
Chop the onion. Slice the garlic.
Add the onions, garlic and cumin and cook for 3 minutes.
Cut the peppers into pieces.
Add the tomatoes, peppers, prunes, capers, olives and the bouillon tablet.
Bring to the boil and then turn down the heat. Put the lid on the pan and simmer for about 45 minutes on low heat.
Meanwhile, cook the rice according to the instructions on the package.
Divide the chicken over the plates and serve with the rice.