Pan-fried Chicken with Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 ¼ cups Long grain rice
- Oil
- 4 Chicken legs
- salt
- peppers
- 1 onion (chopped sliced)
- 2 red Bell pepper (chopped)
- 1 pinch salt
- 2 tsps soy sauce
- 2 handfuls frozen peas
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 2 Pots, 1 Teaspoon, 1 Slotted spoon, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Measuring cups, 1 Whisk, 1 Ladle
Preparation steps
1.
Cook the rice in boiling salted water for about 10 minutes until just tender. Drain well and set aside.
2.
Heat the oil in a wok or frying pan to a depth of about 3cm|1". Season the chicken with salt and pepper and cook in the hot oil for about 10-15 minutes until golden and cooked through. Remove from the pan and keep warm.
3.
Heat 2 tablespoons oil in the wok or frying pan and cook the onion and peppers for 4 minutes until softened. Add the peas and cook for a further 2-3 minutes. Remove from the pan and set aside. Add a little more oil to the pan and add the boiled rice. Fry for 3 minutes.
4.
Return the vegetables to the pan and stir into the rice. Add the salt and soy sauce to taste and fry for 2 minutes. Place the chicken legs on top and serve immediately.
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