Roasted Chicken Thighs with Potatoes and Bell Peppers

Overview

This dish is mainly made for a four-year-old baby. The little girl usually doesn't like to eat meat or vegetables, so I really racked my brains to cook the rice to make it nutritious for her. Chicken Legs Stewed with Potatoes and Bell Peppers is a food with high nutritional content. It uses chicken legs and potatoes and bell peppers as the main nutritional ingredients. It is mainly rich in protein, collagen, dietary fiber, vitamins, vitamins C and B, carotene and a variety of minerals. The little girl and her father had a great time eating, especially the little girl, who usually doesn’t eat any chili peppers, but she actually ate it this time. The chili peppers were not only not spicy, but also tasted sweet, and even the soup was not spared in the end~~

Tags

• hot dishes
• chicken essence
• cinnamon
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• pipa legs
• potatoes
• star anise
• sugar
• bell pepper
• ginger
• salt

Ingredients

Steps

1. 1 Put the ginger in the chicken legs and blanch them first, mainly to remove the blood, then wash and dry them. Cut potatoes and bell peppers into small pieces and prepare, mince onion, ginger, garlic, star anise and cinnamon and set aside

   

2. 2 Heat oil, stir-fry shredded ginger, star anise and cinnamon until fragrant, add chicken legs

   

3. 3 Fry chicken legs until golden brown and add cooking wine

   

4. 4 Add dark soy sauce, light soy sauce, minced garlic, and stir-fry until the color develops. Add water and bring to a simmer over high heat

   

5. 5 After the fire boils, add the potato pieces and a spoonful of sugar. Bring to a boil over high heat and simmer for 20 minutes

   

6. 6 After 20 minutes, add bell pepper, salt and simmer for 3 minutes

   

7. 7 Add the minced green onion and chicken essence, stir-fry for a few times and it’s ready to serve!

   

8. 8 Dangdang served, delicious and delicious!