Chicken legs on China vegetables

Name: Chicken legs on China vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 4 Chicken legs (approx. 150 g each); 3 TABLESPOONS Oil; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 2 packages (300 g each) deep-frozen pan-fried vegetables "Chinese; 1-2 TABLESPOONS Soy sauce; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
4 Chicken legs (approx. 150 g each)
3 TABLESPOONS Oil
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
2 packages (300 g each) deep-frozen pan-fried vegetables "Chinese
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water and let it swell at low heat for about 20 minutes. Wash chicken legs and pat dry. Heat the oil in a pan and fry the legs for about 20 minutes, turning them several times.
2
Season with salt, pepper and paprika. Fry the vegetables in a pan over high heat for about 4 minutes. Fry over medium heat for 4-6 minutes. Drain rice, add to vegetables, stir briefly and season with soy sauce and paprika.
3
Arrange chicken legs with the vegetables on plates and garnish with parsley.