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Chicken legs with rice and vegetables
Easy to prepare and great-tasting. Ingredients
- 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 rice (parboiled)
- 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
Directions
- Mix in a shallow bowl corn flour, paprika, salt and pepper. Dredge the chicken legs through the mixture.
- Fry the coated chicken legs in olive oil for 3-4 minutes on each side or until golden. Remove from the pan, set aside.
- Sauté the onion briefly the same oil, then stir in the rice.
- Transfer the sautéed onion and rice into an ovenproof dish, add chicken legs and add the hot chicken broth.
- 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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