Chicken legs on rice

Name: Chicken legs on rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 4 (150 g each) Chicken legs; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1 (10 g) Bag of dried porcini mushrooms; 1 red pepper; 3 Spring onions; 1/2 small head cauliflower; 50 g Mung bean sprouts; 1/2 package (150 g) frozen peas; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

120 g Long grain rice
7-10 Tbsp Salt
4 (150 g each) Chicken legs
2 TABLESPOONS Oil
7-10 Tbsp white pepper
1 (10 g) Bag of dried porcini mushrooms
1 red pepper
3 Spring onions
1/2 small head cauliflower
50 g Mung bean sprouts
1/2 package (150 g) frozen peas
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley

Directions

1
Cook the rice for 20 minutes in boiling salted water. Chicken legs, wash, dab dry and season with pepper. Fry in 1 tablespoon of oil in a coated pan for 30 minutes, turning several times.
2
Soak the mushrooms in lukewarm water. Clean and wash the vegetables. Dice peppers, cut spring onions into wide strips. Cut cauliflower into florets, wash sprouts briefly. Steam vegetables in remaining oil.
3
Add the mushrooms with the soaking water and braise for about 10 minutes. After half the cooking time, mix in the sprouts and peas. Season chicken legs with salt. Drain rice, fold into the vegetables and season to taste.
4
Arrange chicken legs on the vegetables. Garnish with parsley.