in Eastern Europe, Hungary

Chicken and rice pan

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Ingredients for 4 servings:

  • 4 chicken legs
  • 2 tsp oil
  • salt and pepper
  • 3 bell peppers, yellow, red, green
  • 1 can/n tomatoes, peeled
  • 250 g rice (long grain rice)
  • 2 cloves garlic
  • 1 onion(s)
  • Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Season the chicken thighs with salt, pepper, and paprika. Brown them all over in oil. Cook the long-grain rice according to the package instructions. Remove the chicken thighs and keep warm. Dice the onion, sauté in the remaining frying fat, add the diced bell pepper, and fry everything. Pour in the tomatoes and their juices, chop the tomatoes slightly, add the garlic, season with salt, pepper, and paprika. Stir in the rice and place the chicken thighs on top. Cook for another 10-15 minutes over low heat.

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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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