Hungarian rice pot in a Roman pot

Ingredients for 4 servings:

• 4 chicken legs
• 4 bell peppers, red and yellow
• 1 zucchini
• 8 tomatoes
• 160 g rice
• 1 pinch of salt
• 1 pinch of pepper
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, crushed paprika powder, hot
• 1 tbsp, strained broth, grained
• 1 onion(s)
• 2 garlic cloves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Rinse the Römertopf (ceramic pot) with water. Meanwhile, wash and finely chop the vegetables, dice the onion and garlic. Drain the water from the Römertopf (ceramic pot). Sprinkle the rice over the vegetables, spread them on top, and season to taste. Pour 1/2 liter of water over the rice, then add the granulated stock. Mix everything well. Wash and dry the chicken thighs, season, and spread them on top of the rice. Place the Römertopf in a cold oven and cook at 180°C for about 90 minutes. Remove the lid about half an hour before the end of the baking time. Of course, this also works in a pan. The rice will be very soft, but very flavorful, because all the flavor goes into the rice.