Chicken Legs on Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- 3 pepper (s), red, green and yellow
- 1 vegetable onion (s)
- 1 can mushrooms
- 1 clove garlic
- 2 cup long grain rice
- 4 cup water
- salt and pepper
- Paprika powder
- curry
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Season the chicken legs with pepper, salt, paprika and curry. Wash and clean the peppers and cut into strips. Peel the onion and cut into slices. Dice the garlic clove. Drain the mushrooms.
- Fry the chicken legs in hot fat, then remove them from the pan. Briefly fry the uncooked rice in the frying fat. Add the vegetables and mushrooms to the rice and stir in. Pour in the water and season with vegetable stock, salt and pepper.
- Put everything in a flat ovenproof dish and place the chicken legs on top of the rice-vegetable mixture.
- Fry in the oven until the rice has absorbed the liquid and the chicken legs are cooked through, brown and crispy.
- Tip: With a little sambal oelek, the rice becomes even more spicy.
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