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Chicken rice pot

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Ingredients for 4 servings:

  • 4 chicken legs
  • 1 bunch of soup greens, chopped
  • 3 spring onions, cut into rings
  • 2 bell peppers, cut into diamonds
  • 1 small can of corn
  • 1 liter chicken broth
  • 1 cube of instant stock
  • 500 g rice
  • Salt
  • Pepper, white
  • Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Heat a pot with the broth and stock cube and simmer the chicken thighs for 45 minutes. Remove the chicken thighs from the pot and set aside. Add the vegetables and rice to the pot and cook for about 20-30 minutes. Remove the skin and bones from the chicken and return it to the soup. Season to taste with salt, pepper, and paprika and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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