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@lukeskywatcher07: Mount Semeru erupted again in the afternoon on Wednesday 19-11-2025 at ± 16:00 pm #gunungsemerulumajang #gunungsemerumeletus #fyp #usa

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Friday 10 July 2026 02:39:51 GMT
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Braised Chicken Legs with Rice, Potatoes & Veggies🍗 Ingredients * 1 package chicken drumsticks (6–7 pieces) * 1-2 tbsp olive oil * 1 tsp salt * 1 tsp black pepper * 2 tsp garlic powder * 2 tsp onion powder * 2 tsp paprika * ½ tsp cumin * 1 jalapeño, diced * ½ red onion, diced * 1 tbsp sun-dried tomato paste * 1 tbsp @Loisa sofrito * 5–6 garlic cloves, minced * 4 cups chicken stock * 1 (8 oz) can tomato sauce * Small potatoes, halved (about 10–12 baby potatoes) * 1 zucchini, diced * Cooked white rice, for serving (let me know if you guys want my rice recipe) Instructions: 1. Clean the chicken with vinegar, then pat completely dry with paper towels. 2. Season the chicken with the salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss until evenly coated. 3. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. 4. Brown the chicken for 2–3 minutes per side until golden. It doesn’t need to be cooked through. Remove and set aside. 5. In the same pot, add the diced jalapeño and red onion. Cook for about 5 minutes until softened. 6. Stir in the sun-dried tomato paste and cook for 30 seconds. 7. Add the Loisa Sofrito and minced garlic. Cook for 1 minute until fragrant. 8. Pour in the chicken stock and tomato sauce, stirring to combine. Bring to a gentle boil. 9. Return the chicken to the pot. Reduce the heat to low, cover, and simmer for about 1 hour, or until the chicken is fall-apart tender and the sauce has reduced. 10. About 20 minutes before the chicken is done, add the halved potatoes and diced zucchini. Continue simmering until the potatoes are fork-tender and the zucchini is cooked. 11. Serve over fluffy white rice and spoon plenty of the sauce over the top. #chickenlegs #braised #onepotmeals #cookwithme
Braised Chicken Legs with Rice, Potatoes & Veggies🍗 Ingredients * 1 package chicken drumsticks (6–7 pieces) * 1-2 tbsp olive oil * 1 tsp salt * 1 tsp black pepper * 2 tsp garlic powder * 2 tsp onion powder * 2 tsp paprika * ½ tsp cumin * 1 jalapeño, diced * ½ red onion, diced * 1 tbsp sun-dried tomato paste * 1 tbsp @Loisa sofrito * 5–6 garlic cloves, minced * 4 cups chicken stock * 1 (8 oz) can tomato sauce * Small potatoes, halved (about 10–12 baby potatoes) * 1 zucchini, diced * Cooked white rice, for serving (let me know if you guys want my rice recipe) Instructions: 1. Clean the chicken with vinegar, then pat completely dry with paper towels. 2. Season the chicken with the salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss until evenly coated. 3. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. 4. Brown the chicken for 2–3 minutes per side until golden. It doesn’t need to be cooked through. Remove and set aside. 5. In the same pot, add the diced jalapeño and red onion. Cook for about 5 minutes until softened. 6. Stir in the sun-dried tomato paste and cook for 30 seconds. 7. Add the Loisa Sofrito and minced garlic. Cook for 1 minute until fragrant. 8. Pour in the chicken stock and tomato sauce, stirring to combine. Bring to a gentle boil. 9. Return the chicken to the pot. Reduce the heat to low, cover, and simmer for about 1 hour, or until the chicken is fall-apart tender and the sauce has reduced. 10. About 20 minutes before the chicken is done, add the halved potatoes and diced zucchini. Continue simmering until the potatoes are fork-tender and the zucchini is cooked. 11. Serve over fluffy white rice and spoon plenty of the sauce over the top. #chickenlegs #braised #onepotmeals #cookwithme
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