Chicken Legs Cooked with Tomatoes and Navy Beans

Traditionally, Asian meals are served in four different courses: soups, stir-fried, stews, and with rice. The recipe below with some modifications will satisfy Asian people with their traditional habits, especially because we are living in a fast moving society.

Ingredients:

2 lbs. chicken legs and thighs (with bones in)

1 large white onion, sliced

2 garlic cloves, minced

2 tomatoes, puréed

2 carrots, cut in pieces

One 15.5 oz. can navy beans or white beans*

Sauce ingredients:

1/4 cup sake

1/4 cup soy sauce

1 tsp salt

1/4 cup ketchup

1 tbs honey

1/4 tsp black pepper

Thickening ingredients:

2 tbs cornstarch

2 tbs water

Directions:

Remove skin from the chicken (optional) and cut into large pieces.

Combine the sauce ingredients and set aside.

Drain the white beans and set aside.

Heat 2 tbs oil in large pan with lid.  Sauté the white onion until fragrant.  Brown the chicken on all sides and add garlic.

Add tomato purée and carrots.  Bring to boil and add the sauce.

Cover and cook for 40 minutes.  Add the beans in the last 15 minutes of cooking.

Combine the thickening ingredients.

Uncover. Adjust the seasoning, and add the combined thickening ingredients.

Cook for 5 more minutes.

This dish is suitable to serve with bread, white rice, or noodles.

For my taste, I add fresh chili peppers and sprinkle with chopped cilantro when serving.  Mushrooms and potatoes can added to this dish.  Adjust the cooking time for potatoes, if using.

*If you want to cook your own beans, it requires about 2 cups of cooked beans.