Summary

Ingredients

• 1 kg chicken legs, approx. 4 - 6 pieces
• salt and pepper
• 2 tablespoons oil
• 300 g beans, (reen beans, frozen)
• some savory
• 125 g bacon, diced
• 1 onion (s)
• 1 clove garlic
• 250 g rice
• 0.5 teaspoon ½ paprika powder, noble sweet
• 2 teaspoons curry powder
• 600 ml poultry stock
• 40 g tomato paste
• 250 g tomato (s), passed
• 1 teaspoon sugar
• 16 cocktail tomatoes

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Instructions

1. Season the chicken legs with salt and pepper. Peel the onion and garlic and cut both finely. Wash rice in a colander and drain.
2. Cook the green beans in a saucepan with water, salt and savory until they are firm to the bite and drain.
3. Heat the oil in a large roasting pan and fry the chicken legs well all over. Then take it out. Fry the onion, garlic and bacon in the rest of the roast. Then add the rice, tomato paste, paprika powder and curry powder and roast for 5 minutes. Then add the chicken stock and tomato strains. Stir in sugar and put the chicken legs back in the saucepan. Cover and simmer gently for approx. 30 minutes.
4. Halve the cocktail tomatoes, add to the rice along with the boiled beans and stir in carefully. Heat everything for another 5 minutes. If necessary, season again with salt.