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Ingredients 15 items

  • 1½ tablespoons vegetable oil
  • 12 small chicken drumsticks
  • 1 medium onion or 150 g, chopped
  • 2 small red bell pepper or 200 g, cut into thin slices
  • 2 small carrots or 200 g, cut into thin slices
  • 2 cloves garlic, crushed
  • 1½ tablespoons mild paprika
  • ¼ teaspoon ground black pepper
  • pinch of chili pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon plain flour
  • 1 bay leaf
  • 2 cubes MAGGI Chicken Stock
  • 2 cups water or 500 ml
  • 2 tablespoons fresh parsley chopped

How to prepare

  1. In a large heavy pot, heat oil, add and cook chicken drumsticks until golden brown. Remove from pot and set aside.
  2. Add onions, red bell pepper, carrots and garlic to the pan and cook for almost 5 minutes with occasional stirring until vegetables become tender.
  3. Add paprika powder, black pepper, chili pepper, tomato paste, flour and bay leaf. Stir for 30 seconds. Add MAGGI Chicken Stock cubes and water.
  4. Add the chicken pieces and simmer for 30 minutes with the pot partially covered. When the chicken is well done, add parsley and serve with cooked rice.

Nutritional informations

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