4 soup spoons of olive oil

2 chicken legs

1 onion (sliced)

1 cup of tea of water 

3 Rocha Pears (peeled, pitted and cut into wedges)

1 soup spoon of cornflour

salt (enough)

Pepper (enough)

2 spoons of soup of sesame black seeds. 

Season the chicken legs with salt. Fry the chicken legs in a French fries fryer until crispy skin.

Heat the olive oil in a pan and then add the chopped onion and let it brown without burning.

Add the tomato pulp, half of the water and season as you prefer with salt and pepper.

Mix it well and finally put the chicken legs in this mixture. Then let it cook for about 5 minutes.

Add the pears in wedges and cook for another 5 minutes.

Remove the chicken legs and set aside.

Add the cornflour pre-dissolved in the remaining water to the skillet and stir. Allow the sauce to thicken and evaporate slightly until it has a creamy texture.

Pour the pears and sauce into a serving dish, sprinkle with the sesame seeds and serve with the chicken legs. It can also be served with white rice as an accompaniment.

“Fount: petitchef.com – Receitas & Comidas”