John Myers
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Chicken Legs on Rice Tower
The perfect chicken legs on rice tower recipe with a picture and simple step-by-step instructions.
- 50 g Long grain rice
- 250 Milliliters Vegetable broth
- 1 piece Yellow peppers
- 50 g Green frozen peas
- Tomato paste
- Salsa sauce
- 4 piece Chicken legs
- Sweet paprika
- Salt
- Pepper
- Curry
- Garlic clove pressed
- Oil
poultry
- Preheat the oven to 250 C ° upper and lower heat.
- Wash the chicken thighs and pat dry.
- Mix a paste from the spices and the oil. Rub the thighs – not yours – :))) with it and place in the refrigerator.
- When the oven is hot, place the poultry in an aluminum dish and roast on the middle rack for 60 minutes. Place an ovenproof cup with warm water on the bottom of the oven. Pleasant room climate for the poultry.
garnish
- Bring the broth to a boil and cook the rice in it until soft. If there is still water, pour it off. Put aside.
- Wash the peppers and cut into small cubes. Cook with the peas in the water.
- 10 minutes before the thighs finish cooking, put the tomato paste in a saucepan, add the rice and mix the vegetables together. If you have and like it, you can add some salsa.
- Stir – done. Put a rice tower on a plate and add the poultry. Tip: brush a suitable cup with oil, add the rice, press it down and then turn it out.
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