Chicken Calypso

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the peppers. Peel onion and garlic. Cut onions into slices, press garlic through a garlic press. Remove the seeds from the chilli peppers and cut them into thin rings. Wash chicken legs, dab dry and cut in half.

2. 2

   Heat oil in a pan and fry the legs all around. Take them out and put them into a larger pot. Add the onions to the hot frying fat and fry until brown. Add garlic, paprika and chilli, braise briefly and season with salt, pepper, lemon juice, saffron and angostura. Spread the mixture over the chicken legs, pour on 1/4 litre of chicken stock and simmer covered for about 10 minutes. Add rice and remaining chicken stock, cover and cook for 20-25 minutes. If necessary add some broth. Finally sprinkle the rice with rum and let it simmer without cover for about 5 minutes. Arrange rice and chicken legs on a plate.

3. 3

   Spread the mixture over the chicken legs, pour on 1/4 litre of chicken stock and simmer covered for about 10 minutes. Add rice and remaining chicken stock, cover and cook for 20-25 minutes. If necessary add some broth. Finally sprinkle the rice with rum and let it simmer without cover for about 5 minutes. Arrange rice and chicken legs on a plate. Serve garnished with fresh mint as desired

Nutrition Facts

KCAL
470 kcal

CARBS
53 g

FATS
10 g

PROTEINS
37 g