Chicken Colombo Ingredients: Veggie version - 1 tablespoon of - cayenne pepper - or 1 green pepper 2 tablespoons of - parsley - 1 zucchini - 1 eggplant - 3 tablespoons of - thyme - 1 onion - salt - pepper - 4 chicken legs - 1 clove of - garlic - 3 potatoes - 2 tablespoons of - colombo spices - lemon juice - 15 cl of coconut milk For the marinade: 1 tablespoon of vinegar - 1 teaspoon of coriander - 1 shallot - 4 cloves of garlic - 1 tablespoon of spices in colombo.
Utensils：
- 1 casserole dish- 1 brush- €6.72 1 Wooden spoon- 1 Refrigerator- mini refrigerators 1 tablespoon- 1 cup-
Total time: 1 hour Preparation: 10 min Rest:- Cooking: 50 min
Phase 1
Prepare the marinade with a shallot, 4 crushed garlic cloves, 1 tablespoon of vinegar, 1 cup of water, 1 teaspoon of coriander and 1 tablespoon of Colombo.
Phase 2
Pour it over the previously salted and peppered chicken and leave overnight in the refrigerator.
Phase 3
In a large casserole dish, brown the sliced onion with a crushed garlic clove.
Phase 4
Add the chicken and brown it on all sides, gradually adding the maceration juice.
Phase 5
Add the potatoes, eggplant and zucchinicut into large cubes, lemon juice, herbs and cayenne pepper. Leave to cook for 15 minutes covered.
Phase 6
Incorporate the Colombo and mix well. Leave to simmer for another 15 minutes, still covered.
Phase 7
Pour in the coconut milk and cook for another 5 minutes uncovered over medium heat.
Phase 8
Adjust the seasoning and serve hot with rice.
Utensils：
- 1 casserole dish- 1 brush- €6.72 1 Wooden spoon- 1 Refrigerator- mini refrigerators 1 tablespoon- 1 cup-
Total time: 1 hour Preparation: 10 min Rest:- Cooking: 50 min
Phase 1
Prepare the marinade with a shallot, 4 crushed garlic cloves, 1 tablespoon of vinegar, 1 cup of water, 1 teaspoon of coriander and 1 tablespoon of Colombo.
Phase 2
Pour it over the previously salted and peppered chicken and leave overnight in the refrigerator.
Phase 3
In a large casserole dish, brown the sliced onion with a crushed garlic clove.
Phase 4
Add the chicken and brown it on all sides, gradually adding the maceration juice.
Phase 5
Add the potatoes, eggplant and zucchinicut into large cubes, lemon juice, herbs and cayenne pepper. Leave to cook for 15 minutes covered.
Phase 6
Incorporate the Colombo and mix well. Leave to simmer for another 15 minutes, still covered.
Phase 7
Pour in the coconut milk and cook for another 5 minutes uncovered over medium heat.
Phase 8
Adjust the seasoning and serve hot with rice.