Hungarian Rice Pot in Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- Water the Roman pot. In the meantime, wash the vegetables and cut everything into small pieces, dice the onion and garlic.
- 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.
- 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.
- 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.
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