Macedonian Rice Pan with Chicken Legs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs
- 1 medium onion (s)
- 1 teaspoon vegetable stock powder (Vegeta)
- pepper
- Paprika powder, hot as rose
- 2 handfuls rice
- salt
Print Recipe
Pin Recipe Instructions
- Let the chicken legs boil in salted water for about 20 minutes.
- In the meantime, dice the onions and fry them until translucent. Place the raw rice in a baking dish or on a tall baking sheet. When the chicken legs are cooked, remove them from the water and place on top of the raw rice. Spread the fried onions over the rice. Now pour the water in which the chicken legs were cooked over it. Just enough until the rice is well covered! Now sprinkle the pepper, vegeta and paprika powder over it (both over the rice and over the chicken).
- Place the tray or the tin in the oven at 180 ° C until all the water has been absorbed by the rice. If the rice is not done yet, simply add some more water to it.
- A tip for bargain hunters: If you cook the meat and add soup vegetables, you can still use the rest as poultry stock or eat as chicken soup.
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