Chicken legs with paprika rice

Name: Chicken legs with paprika rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1-2 Garlic cloves; 4 TABLESPOONS Olive oil; 200 g Long grain rice; 600 ml Vegetable broth (instant); 4 Chicken drumsticks (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 red and green peppers (approx. 200 g each); 20 g grated gouda cheese; 2 TABLESPOONS Whipped cream; 1/2 bunch Dill; 7-10 Tbsp Sweet peppers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1-2 Garlic cloves
4 TABLESPOONS Olive oil
200 g Long grain rice
600 ml Vegetable broth (instant)
4 Chicken drumsticks (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 red and green peppers (approx. 200 g each)
20 g grated gouda cheese
2 TABLESPOONS Whipped cream
1/2 bunch Dill
7-10 Tbsp Sweet peppers

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil. Sauté onion, garlic and rice until translucent. Deglaze with some broth and bring to the boil. Cover and cook for about 15 minutes, adding the remaining stock little by little.
2
Wash chicken legs, dab dry and rub with salt and pepper. Heat the remaining oil. Fry the chicken legs in it for about 20 minutes. In the meantime clean, wash and dice the peppers.
3
Add the paprika, cheese and cream to the rice and cook over a low heat for another 10 minutes, stirring occasionally. Wash the dill, dab dry and chop except for a little to garnish. Season rice with salt, pepper and paprika.
4
Fold in the dill. Arrange rice and chicken legs. Garnish with dill.