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Ingredients
Chicken and Vegetables with Rice
- Ingredients
- 4 Chicken legs (Each about 250 grams)
- 2 onions
- 3 Tomatoes
- 2 stalks Leeks
- 2 medium sized Zucchini (About 350 grams)
- 2 red Bell pepper (About 400 grams)
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 200 grams Rice
- 250 milliliters Instant Chicken broth
- 1 tsp sharp ground paprika
- 1 tsp dried marjoram
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and dice. Rinse, trim and chop the zucchini. Trim the leeks, cut into rings and rinse well. Rinse and chop the tomatoes. Peel the onions and chop. Mix all the ingredients together.
Rinse the chicken legs, pat dry, then rub with salt and pepper. Heat the oil in a large Dutch oven and saute the chicken over medium heat until browned on all sides, about 15 minutes.
Preheat the oven to 200°C (approximately 400°F).
Sprinkle the rice into the pan with the chicken legs and deglaze with the broth. Add the vegetables and bring to a boil. Cover and bake until the chicken is cooked through and the rice is tender, 40-45 minutes.
Remove the chicken legs and keep warm. Stir the marjoram and paprika into the vegetables and rice, season with salt and pepper and mix well. Serve the vegetable rice with the chicken legs.