What are the properties of Cuban bread

  • Peel the skin off the chicken legs and dice the meat approx. 1.5 cm in size.

  • Clean the peppers, finely dice. Finely dice the onions and garlic. Drain the canned tomatoes, collect the juice. Chop the tomatoes very finely.

  • Preheat the oven to 220 degrees (no convection). Spread the chicken skin flat on a baking sheet lined with baking paper (the skin should not be on top of each other), season with salt. Cover with baking paper and weigh down with a baking sheet. Roast in the hot oven on the middle rack for 20 minutes. Remove the tray and baking paper, roast for another 5 minutes.

  • Heat 3 tablespoons of oil in a roasting pan. Fry the diced paprika, onions and garlic in it. Add canned tomatoes and sauté briefly. Salt, pepper and add the canned tomato juice and broth. Simmer uncovered over a mild heat for 10 minutes.

  • Dust the meat with flour, mix well. Fry in 2 portions in 2 tablespoons of hot oil in a pan over medium to high heat. Season each portion with salt, pepper and 1⁄2 teaspoon each of caraway seeds. Deglaze all of the meat in the pan with beer and let it simmer uncovered for 10 minutes.

  • Clean the tomatoes on the vine, roughly dice, finely chop in the lightning chopper. After 10 minutes, add the peas and oregano to the sauce, simmer for another 5 minutes. Add the meat and beer stock to the sauce, bring to the boil briefly. Season with salt, pepper, lemon juice and a pinch of sugar, serve with basil and chicken skin. Rice goes well with this.