Chicken legs with tomato-celery vegetables

Name: Chicken legs with tomato-celery vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Bag (à 62,5 g) 8 minutes rice; 7-10 Tbsp Salt; 4 Chicken drumsticks (approx. 80 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 400 g Celery; 4 Tomatoes; 1 TABLESPOON Butter or margarine; 1 package (250 ml) Cream sauce for poultry dishes; 7-10 Tbsp a few squirts of orange juice; 7-10 Tbsp Orange

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Bag (à 62,5 g) 8 minutes rice
7-10 Tbsp Salt
4 Chicken drumsticks (approx. 80 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
400 g Celery
4 Tomatoes
1 TABLESPOON Butter or margarine
1 package (250 ml) Cream sauce for poultry dishes
7-10 Tbsp a few squirts of orange juice
7-10 Tbsp Orange

Directions

1
Cook the rice in boiling salted water for 8 minutes. In the meantime, wash the legs and pat them dry. Fry in hot oil while turning for about 10 minutes. Season with salt and pepper. Clean, wash and cut celery into small pieces.
2
Cook in boiling salted water for about 5 minutes. Then drain. Wash, quarter and seed the tomatoes. Cut the flesh into slices. Remove the legs. Melt the fat in the chicken pan.
3
Swirl the celery and tomatoes in it. Season with salt and pepper. Warm up the chicken cream sauce. Refine with a few squirts of orange juice. Arrange chicken legs, rice, tomatoes and celery on a plate.
4
Serve garnished with orange. Serve with extra sauce.