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Pan-fried Chicken with Rice
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- 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
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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