Colorful Chicken Legs – Pan with Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken legs
- salt and pepper
- Paprika powder
- 1 clove garlic
- 50 grams flour
- 2 tablespoons oil
- 0.5 tablespoon ½ lemon juice
- 0.25 liter ¼ broth
- 0.5 can ½ corn
- 0.5 ½ onion (s)
- 1 red pepper (s)
- 2 sachets rice
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Season the chicken legs with salt, pepper and paprika powder and turn them in flour. Heat the oil in a pan and fry the legs until golden on both sides. Dice the onion and add and fry briefly. Deglaze with the broth and lemon juice. Dice the garlic and add it. Cut the bell pepper into strips, drain the corn and add both to the pan. Simmer for 25 minutes on low heat, then season with salt, pepper and paprika to taste.
- Serve with the rice.
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