Chicken leg 4

Spanish ham150g

2 grams of garlic

2 tomatoes

2 green peppers

Proper amount of bread crumbs

Two laurel leaves

Salt, black pepper, fennel seeds.

Proper amount of oil

Spanish stewed chicken?

Raw material preparation

The chicken legs are pickled with black pepper and salt.

Marinate for 5 minutes, then fry in a pot with the chicken skin facing down for about 15 minutes until the chicken skin is golden.

Meanwhile, cut the Spanish ham and peeled garlic into small pieces.

Add proper amount of fennel seeds for use.

Slice the tomatoes.

Slice the pepper.

Stir-fry the chicken for 5 minutes, then add tomatoes, peppers and two laurel leaves and simmer for 20 minutes.

Stir-fry bread crumbs in another pot

You add the prepared spare materials and fry the ham in oil.

Add the mixed bread crumbs to the chicken legs, stir well, take out the pan and add the rice. Sprinkle some black sesame seeds