Chicken legs with rice and vegetables
Ingredients
2-3 tbs corn flour
1 tsp red paprika
Sea salt and ground black pepper
2 chicken legs
1 tbs olive oil
1 onion, roughly chopped
100 g parboiled rice
120 ml hot chicken broth ¼ cubes
1 small zucchini, washed and cut into cubes
1 leek, washed, sliced
2 tomatoes, diced
½ tsp marjoram, dried
Preparation
1
Mix in a shallow bowl corn flour, paprika, salt and pepper. Dredge the chicken legs through the mixture.
2
Fry the coated chicken legs in olive oil for 3-4 minutes on each side or until golden. Remove from the pan, set aside.
3
Sauté the onion briefly the same oil, then stir in the rice.
4
Transfer the sautéed onion and rice into an ovenproof dish, add chicken legs and add the hot chicken broth.
5
Cover the legs and rice with vegetables sprinkled with dried marjoram, cover and bake in the oven at 200°C (180°C fan) for about 40 minutes.
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About
Easy to prepare and great-tasting.
Yield:
2 servings
Added:
Wednesday, October 16, 2013 - 1:00pm
