Chicken Legs with Capsicum Strips and fried Potatoes
Pane-Bistecca
These chicken legs with capsicum strips and roast potatoes are a very down-to-earth dish. It’s easy to make and the ingredients are available all over the world. I call this kind of dish a ‘dish of embarrassment’ because you can’t go wrong, but it’s not a 5-star dish!
Chicken legs, pan-fried, with pepper strips and onions, served with small roast potatoes with rosemary. It always works!
Chicken legs, pan-fried, with pepper strips and onions, served with small roast potatoes with rosemary. It always works!
Ingredients
2-3 Chicken legs, upper and lower part, if they are big 2 will suffice
4 cloves of Garlic, chopped
1 Onion, chopped
2 red Capsicum, cut into very slim stripes
Salt and Pepper
½ tsp Paprika
Chili powder
Rosemary
4 tbsp Olive Oil
200 g small Potatoes
½ tsp Rosemary
2 tbsp Olive Oil
Sea Salt
Instructions
1
Step 1
Season the chicken legs on both sides very well!
2
Step 2
Heat the 4 tbsp olive oil in a wok or a wide pan and fry the onion and garlic in it.
3
Step 3
Add the chicken legs and let them fry nicely on both sides for approx. 30 minutes. Then add the capsicum stripes, mix and let fry a little longer.
4
Step 4
Meanwhile brush the potatoes and cut them into halves. In a separate pan heat the 2 tbsp olive oil, then add the potatoes. Season with sea salt and rosemary and fry until crisp. Serve hot!
Notes
A simple dish, here are some more Chicken Dishes!
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