Chicken Legs with Rice and Veggies

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Chicken Legs with Rice and Veggies
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein35 g(36 %)
Fat18 g(16 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin K28.3 μg(47 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin19 mg(158 %)
Vitamin B₆0.6 mg(43 %)
Folate152 μg(51 %)
Pantothenic acid2.2 mg(37 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C32 mg(34 %)
Potassium777 mg(19 %)
Calcium61 mg(6 %)
Magnesium90 mg(30 %)
Iron4.4 mg(29 %)
Iodine6 μg(3 %)
Zinc3.6 mg(45 %)
Saturated fatty acids5.7 g
Uric acid265 mg
Cholesterol131 mg
Complete sugar3 g

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
How healthy are the main ingredients?
Tomatosaltcayenne 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.