John Myers
Chicken African Lake with Rice
The perfect chicken african lake with rice recipe with a picture and simple step-by-step instructions.
- 1 kg Chicken legs
- 1 Vol. Soup vegetables
- 1 Bay leaf
- 200 g Green frozen peas
- 2 El. Flour
- 2 El. Magarine
- Salt, pepper, lemon juice
- 100 g Creme fraiche Cheese
- Wash and chop the soup vegetables.
- Wash the chicken thighs and add the soup vegetables, bay leaf and salt to the saucepan, fill up with 1 1/2 liters of water and simmer for 45-60 minutes at low heat.
- Then remove the chicken from the bone and cut into small pieces.
- Mix the flour with the butter and add the broth (if you don’t like the soup vegetables, you can take them out) continue to cook until a creamy sauce is obtained.
- Add the meat with the peas to the sauce, season with salt, pepper and lemon juice and finally stir in a little creme fraiche and add rice.
- I made a delicious chicken soup out of the leftovers, soup vegetables and some broth
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