Components
- 1 kg of chicken drumettes (half of the wing)
- 1 cup of frozen sweet corn
- 1 red bell pepper
- One onion
- Two garlic cloves
- 1 cup of water (tea)
- extra virgin olive oil
- 1 teaspoon of salt
- Half a teaspoon of ground cumin
- Half a teaspoon of sweet paprika
- freshly ground pepper to taste
- One bay leaf
- Five sprigs of parsley
Setup mode
- Season the tulips with salt, paprika, cumin, and freshly ground pepper to taste — thoroughly coat all pieces by hand. Allow the chicken to come to room temperature to thaw while you prepare the other ingredients.
- Rinse, dry, and slice the pepper lengthwise down the middle. Remove the seeds and dice each half into small pieces. Peel and finely slice the onion and garlic. Wash, dry, and chop the parsley.
- Place a large pot over medium heat. Add a tablespoon of olive oil, then arrange half of the chicken tulips side by side and cook for approximately 4 minutes on each side until they are nicely browned. Remove the golden chicken and place it in a bowl. Repeat the process with the remaining chicken, adding more oil if needed.
- Maintain the pan on medium heat, pour in water with one tablespoon of olive oil, add the onion, season with a pinch of salt, and sauté for 2 minutes until it softens. Then add pepper, garlic, and bay leaf, stirring for 1 minute to release their aroma.
- Add the corn and cook for 1 minute to defrost. Pour in the water and vigorously scrape the bottom of the pan to loosen the browned bits, as they enhance the sauce’s flavor.
- Put the chicken back into the pan and stir thoroughly. Once it reaches a boil, reduce the heat, cover the pan, and let it simmer for approximately 25 minutes, occasionally stirring until the chicken becomes very tender. Then, add the sausage and serve.
