Estofado de Pollo con Tocineta (Chicken Stew with Bacon)

Ingredients

• 6 oz bacon cut into pieces
• 1 cup carrots diced
• 2 cups chicken broth 
• 8  chicken legs 
• 1 cup regular corn frozen
• 4  garlic cloves minced
• 1 cup green beans cut into small pieces
• 1  bell pepper green chopped
• 1 teaspoon ground cumin 
• 4 servings salt and ground pepper to taste
• 1 tablespoon oil 
• 1  onion diced
• 1 cup peas frozen
• 1  bell pepper red chopped
• 2  scallions finely chopped
• 2 tablespoon tomato paste 
• 1 cup tomatoes crushed

Equipment

• pot

Directions

1. Season the chicken on both sides with salt and black pepper. In a large pot over medium-high heat, warm the oil.
2. Add the chicken pieces, in batches if necessary. Cook, turning once, until browned on both sides, about 5 minutes per side.
3. Transfer to a plate.
4. Add the bacon, scallions, garlic, bell peppers and onion to the pot. Season with salt and pepper and cook until they are tender, about 5 minutes.
5. Add the cumin, tomatoes, tomato paste, the chicken broth and bring to a boil. Return the chicken to the pot, reduce the heat to low, cover and simmer, about 20 minutes.
6. Add the peas, corn, carrots and green beans. Cover and continue cooking for 10 minutes more. Uncover and simmer until the chicken is tender, about 15 minutes more.
7. Serve warm over white rice.