Chicken thighs with vegetables and rice

Ingredients for 4 servings:

• 4 chicken legs
• 1 tomato(s)
• 3 carrots
• 2 parsnips
• 3 onions
• 3 garlic cloves
• 1 spring onion(s)
• Chicken seasoning
• Paprika powder, sweet
• salt and pepper
• 250 g rice or 1 kg potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut up the chicken thighs. Add two tablespoons of oil to a frying pan and fry the chicken thighs, seasoning with roast chicken seasoning, paprika, salt, and pepper to taste. Peel the onions and garlic cloves, dice the onions, and press the garlic cloves. When the thighs are golden brown, add the onions, garlic, and finely chopped spring onions. Peel and dice the tomato and add it to the pan and fry. Peel and dice the carrots and parsnips, and add them. Meanwhile, cook the rice or boiled potatoes in plenty of water. When the vegetables are tender and everything has a nice golden color, add enough water from the boiled rice or potatoes to just cover the vegetables and meat. Simmer on low heat for another 5-10 minutes. Serve with the rice or potatoes.