Paprika Chicken over Rice
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 1 tsp ground paprika
- Garlic salt (1 teaspoon)
- Celery salt (1 teaspoon)
- 2 onions
- 1 stalk Leeks
- 1 small Savoy cabbage
- 2 Tbsps vegetable oil
- 1 can peeled Tomatoes
- 250 grams Long grain rice
- ½ l hot Chicken broth
- 4 Tbsps Pine nuts
- salt
- peppers
Preparation steps
1.
Rinse chicken legs, pat dry and rub with paprika, celery salt and garlic salt. Place in an oven-proof dish and roast in the preheated oven at 200°C (approximately 400°F) for about 20 minutes, turning once. Peel the onions and chop finely. Trim leek, rinse, cut off ends and cut into rings. Trim cabbage, rinse inner leaves and cut into strips.
2.
Drain tomatoes and chop. Heat oil in a large oven-proof pan and sauté rice, onions, cabbage and leek. Pour in hot broth and tomatoes and season with salt and pepper. Top with the chicken legs and return to the oven. Roast for another 30 minutes. Toast the pine nuts in a dry frying pan and sprinkle over the chicken before serving.
