Baked Chicken with Corn, Tomatoes and Peppers

Baked Chicken with Corn, Tomatoes and Peppers

60 min
Medium
1 serv.
442 g / 1 serv.

Rating

Average rating:—

Description

Juicy chicken legs baked under a corn crust with tomatoes and bell peppers.

  1. Preheat the oven to 190°C.
  2. Season chicken drumsticks with salt and pepper, then fry in a pan with vegetable oil until golden brown.
  3. Cut the onion into half rings, mince the garlic, and dice the bell pepper.
  4. In the same pan, sauté the onion, garlic, and bell pepper until soft.
  5. Add tomato paste, smoked paprika, cocoa powder, and apple cider vinegar. Stir and cook for 2 minutes.
  6. Pour in 50 ml of water, season with salt and a pinch of sugar. Simmer the sauce for 3-4 minutes.
  7. Place the chicken drumsticks in a baking dish and pour the vegetable sauce over them.
  8. For the corn crust: lightly blend or mash the canned corn with a fork.
  9. Mix the corn with egg, milk, melted butter, and corn starch.
  10. Spread the corn mixture over the chicken and sauce.
  11. Bake in the oven for 25-30 minutes until golden brown.
  12. Let the dish rest slightly before serving.
636
144 kcal / 100 g
kcal
39.5 g
8.9 g / 100 g
Protein
29.9 g
6.8 g / 100 g
Carbohydrates
41.0 g
9.3 g / 100 g
Fats