Chicken Legs with Rice and Veggies
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 4 Tomatoes
- 2 green peppers
- 2 ¾ cups frozen peas
- 1 ⅛ cups Rice
- 3 ½ cups vegetable stock
- salt
- 2 Tbsps paprika
- 1 tsp cayenne pepper
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Springform pan (26 cm Ø), 1 Parchment paper, 1 deep bowl, 2 Bowls, 1 Tablespoon, 1 Hand mixer, 1 Fine-mesh sieve, 1 Rubber spatula, 1 Wire rack, 1 Small knife, 1 Immersion blender, 1 Small bowl, 2 Small pots, 1 Whisk, 1 Brush, 1 Mixing spoon, 1 Fine grater, 1 Citrus juicer, 1 Cutting board
Preparation steps
1.
Wash and drain the rice. Put into a pan with 600 ml vegetable stock, bring to the boil and simmer for about 20 minutes.
2.
Meanwhile season the chicken legs with salt, put into an ovenproof dish, add 200 ml vegetable stock and cook in a preheated oven (160°C with top and bottom heat) for about 20 minutes.
3.
Wash, halve, core and dice the green pepper. Wash, halve, deseed and dice the tomatoes. Mix the peas, tomatoes, peppers and rice and season with salt.
4.
Take the chicken legs out of the baking dish, put the rice and vegetables into the dish and mix with the meat juices. Sprinkle the chicken legs with paprika and cayenne pepper and lay on the rice, skin side up. Return to the oven and cook for a further 15 minutes, until the chicken legs are nicely browned.
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