Chicken legs stewed with potatoes and frozen vegetables

A very tasty dish for a hearty family dinner - chicken legs stewed in a pan with potatoes, a mixture of frozen vegetables and tomato paste. The chicken meat is juicy and soft, the vegetable mix complements it perfectly, and the curry seasoning adds a spicy flavor. This vegetable stew with chicken won't take much of your time to make, and the results are sure to please.

Ingredients

• Chicken legs - 800 g (2 pcs.)
• Potatoes - 400 g (4 pcs.)
• Frozen vegetables (Mexican mix) - 200 g
• Onions - 80 g
• Tomato paste - 30 g
• Curry seasoning - 0.5 tsp
• Salt - 1 tsp (or to taste)
• Ground black pepper - on the tip of a knife (or to taste)
• Sunflower oil - 50 ml

Directions

1. Prepare the required ingredients. Peel and rinse the potatoes. Frozen vegetables do not need to be defrosted beforehand.
2. Rinse the chicken legs and pat dry with paper towels. Cut the legs at the joints into two parts - the leg and the thigh. If the legs are large, as in my case, cut the thigh in two so that the chicken pieces are approximately the same size and, accordingly, cook evenly
3. Heat the sunflower oil in a wide skillet. Place the chicken in a skillet and fry over high heat until golden brown on all sides.
4. Peel the onion and cut into small cubes.
5. Transfer the onion to the poultry pan, reduce the heat to medium. Fry the onions for about 1 minute, until translucent.
6. Cut the peeled potatoes into small cubes.
7. Place the potatoes in the skillet between the chicken pieces.
8. Turn the heat up again and fry the potato cubes for 5 minutes, stirring occasionally.
9. Dissolve the tomato paste in 150 ml of boiling water.
10. Place the Mexican frozen vegetable mixture in the skillet.
11. Pour the tomato paste solution into the skillet after the vegetables. Also add salt, black pepper and curry powder.
12. Stir gently. Cover the pan with a lid, set the stove to maximum heat and let the liquid boil.
13. Then reduce the heat to low and simmer the chicken and vegetables for about 15-18 minutes, stirring the vegetables a couple of times during this time and turning the chicken pieces from one side to the other.
14. Chicken legs stewed with potatoes and frozen vegetables are ready.
15. Serve hot. Chicken for the main thing, and vegetables as a side dish for it.
16. Bon Appetit!