Hungarian Rice Pot in Roman Pot

Summary

Ingredients

• 4 chicken leg (s)
• 4 bell peppers, red and yellow
• 1 zucchini
• 8 tomato (s)
• 160 g rice
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon, heaped paprika powder, noble sweet
• 1 teaspoon, sprinkled paprika, hot pink
• 1 tablespoon, leveled broth, grained
• 1 onion (s)
• 2 cloves garlic)

Print Recipe Pin Recipe

Instructions

1. Water the Roman pot. In the meantime, wash the vegetables and cut everything into small pieces, dice the onion and garlic.
2. Remove the water from the Roman pot. Scatter the rice, spread the vegetables on top, season everything to taste. Pour 1/2 liter of water over it and add the granulated broth. Mix everything well.
3. Wash and dry the chicken legs, season and spread on the rice. Put the Römertopf in the cold oven and cook everything at 180 ° C for about 90 minutes. Remove the lid about half an hour before the end of the baking time.
4. Of course, you can do it in a pure way. The rice becomes very soft, but very spicy because all the flavor goes into the rice.