John Myers
Ingredients for 4 servings:
- 4 chicken thighs with skin and bones
- 1 bunch of soup vegetables
- 1 cube of chicken stock
- 1 cup rice
- some parsley, fresh or frozen
- salt and pepper
- garlic powder
- curry powder
- Maggi
- n. B. water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes
for those who have caught a cold in this weather
Wash the chicken thighs and season with salt and pepper. Place the thighs in a large pot and fill with water until the chicken is covered. Add a pinch of salt and the chicken stock cube and simmer for about 1-1.5 hours. Wash, peel, and chop the soup vegetables and add them 20 minutes before the meat is cooked through, so about an hour later. After 10 minutes, add a coffee cupful of rice. When the chicken is cooked through, remove the meat, and add it to the pot. Season well with salt, pepper, curry powder, and garlic powder. Finally, add a little parsley. If you like, add some Maggi to the plate. Serve with a bread roll.
Facebook Comments