Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 pack chicken drumsticks (5 or 6 in a pack)
1/4 cup sliced celery
2 cups sliced carrots
1 cup sliced white potatoes
1/4 cup roasted red bell pepper
1 can tomato sauce (8 oz can)
2 tbs ketchup
2 tbs veg. oil/butter
2 tsp brown sugar
1/2 cup water
minced garlic
sliced onions
chili pepper flakes(optional)
salt and pepper to taste
Chicken marinade:
1 tsp salt or any salt seasoning you have available
1/2 tbs coarse ground mustard
Marinate the chicken drumstick for an hour or overnight.
Cooking Instructions:
1. In a hot non-stick frying pan pour in vegetable oil. Put in the chicken drumsticks and minced garlic. Let it brown on all sides. Stove on medium-high.
2. Slide the chicken in the side of the pan. Pour in the onions and celery, right in the middle of the pan where the hotspot is. Add in a pinch of salt and pepper. Let it caramelized. When it turns a little brown. (Season as you go.)
3. Pour in carrots and let it caramelized for 5 minutes or more. Then pour in the potatoes. Again, season as you go. Cover the pan for 5 minutes. Then, pour in the tomato sauce, ketchup, chili pepper flakes and water. Cover back the pan for 6 minutes.
4. Check the pan, add more water if the sauce sticks to the pan. Add in the brown sugar and roasted bell pepper. Of course taste it, if it needs more salt or pepper. Let it simmer for 5 more minutes in low heat.
5. Serve on a bed of rice.
Yields up to 3 to 4 servings.
Tips:
You can also use a can of diced tomatoes instead of tomato sauce. Or a fresh tomato, whichever is available to you.
