How to Prepare Perfect Red rice with chicken legs and potatoes

Red rice with chicken legs and potatoes. Pasta with pieces of grilled chicken, sauce , tomatoes and lettuce. In a large skillet, heat oil over medium-high heat. Red Camargue rice has a nutty flavour and chewy texture.

Red rice with chicken legs and potatoes Yesterday afternoon, after surveying the state of my refrigerator, I realized I had a slew of chicken legs that. That recipe includes small red potatoes and broccoli — which cook in the fat rendered by the chicken thighs, no additional drizzle required. Remove the baking sheet from the oven and increase the oven temperature to broil. You can have Red rice with chicken legs and potatoes using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Red rice with chicken legs and potatoes

  1. You need 1 cup of and half rice.
  2. Prepare of I small can for tomatoes sauce.
  3. Prepare 4 of potatoes, 1 onion.
  4. Prepare 3-4 of quarter chicken legs.

Cover the potatoes with aluminum foil. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. This dinner will be your new favorite!

Red rice with chicken legs and potatoes step by step

  1. It's easy thing just clean the rice and leave it in water about 15 min, then cook it with olive oil, salt. And water mix with tomato sauce..
  2. Cut the potatoes slices. The onion same, put rosemary, powder garlic, olive oil, salt, all of them sprinkled. A.
  3. Cook them about 1/2 hour.
  4. Chicken legs cook them after sprinkling the black pepper, salt and on the top of the potatoes..

Halal certified source chicken leg, high in protein Japanese rice, protein, iron & calcium, rosti high in potassium & magnesium, mashed potato high in Total Nutrition Power with Chicken. Complete with protein, vitamins, minerals, complex carbohydrates, enzymes & fibre. When rice is processed into white rice, the majority of its nutritional value is lost. Open the pot and add the red and green peppers. Stir and allow the steam from the rice soften the peppers.

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