chicken legs with stir-fried veggies

2020-08-13

Roasted chicken is always a deliciously welcome meal.

I served this one with stir-fried vegetable mix: onion, beans, zucchinis and tomato.
That was a very nice combination, and just this once I stewed the onions until done, but then cooked them dry again to stir-fry the other vegetables with them. I wouldn't have done that if there were bell peppers in this one.

INGREDIENTS

This is what you need for 2 servings:

2 chicken legs
2 small zucchinis
1/2 lb. yard-long beans
1 large beefsteak tomato
S&P

Pic1: chicken legs with stir-fried veggies

Directions

2020-08-13 - stir-fried vegetables / stew

Pic2: ingredients
Pic3: onions, beans
Pic4: zucchinis, tomato

Gather the ingredients.
Peel the onion. Cut coarsely (halves and eighths)
Stir-fry the onions until dark brown starts showing.
Optional: to fully cook the onions without stewing the rest of the vegetables:
- Add 1 cup of water. Bring to a boil.
- Cover and stew until nearly dry again.
Add the sliced zucchinis, cut beans and quartered tomatoes.
Stir-fry until cooked to your liking.

chicken legs

Pic5: seasoned chicken legs
Pic6: roasted with quartered zucchini
Pic7: served

Preheat the oven to 380 ºF.
Season the chicken legs.
Roast the chicken legs for 25-30 minutes to desired doneness.
Optional: add quartered zucchinis to the grilling plate.

Pic8-10: chicken legs, roasted zucchini, stir-fried vegetables, boiled rice

Serve it all together and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org