Summary

Ingredients

• 4 chicken leg (s) with back portion
• 1 medium onion (s), cut into rings
• 3 cloves garlic, fresher, chopped
• 200 g rice
• 1 bunch spring onions, cut into rings
• 1 mango (s), diced
• 1 papaya, diced
• 1 can kidney beans, drained
• 200 g prawns, peeled, fresh or frozen
• 0.5 liter ½ chicken broth or vegetable broth
• 1 tablespoon olive oil
• 2 tablespoon curry powder
• salt and pepper
• Paprika powder, noble sweet
• Chili powder

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Instructions

1. Heat the olive oil in a pan over medium-high heat. Add the onion rings and garlic, cook for 2-3 minutes. Add the curry powder and sauté for 1 minute. Add the broth and rice, bring to a simmer, then cover and remove from heat. Let stand for 5 minutes. Season the chicken legs with salt, pepper, and paprika.
2. Transfer the rice mixture to a large baking dish. Add the mango, papaya, spring onions, kidney beans, and prawns. Season with salt, pepper, and chili powder. Mix well.
3. Place the chicken legs on top, skin-side down. Bake at 190°C (374°F) on the middle rack for 45-50 minutes. Turn the legs skin-side up halfway through. The chicken is done when it reaches 74°C (165°F) internally. If the top browns too much, stir the rice gently and cover loosely with foil.