Skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
1 tbsp olive oil
6 scallions, chopped
4 cloves garlic, chopped fine
2 tomatoes, diced
1/3 cup diced red bell pepper
1 tsp ground cumin
2 tsp salt
1 packet sazón or 1 tsp annatto seed powder
For the Stew:
8 pieces chicken drumsticks on the bone, skin removed
1/2 tsp garlic powder
6 oz light beer
1 cup water
salt to taste
1/2 cup cilantro, chopped (or to taste)
Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón or annatto. Set aside.
Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chickenwith sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.