Chicken legs with tomato-celery vegetables (diabetics)

Name: Chicken legs with tomato-celery vegetables (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 45 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chicken drumsticks (approx. 80 g each); 2 TEASPOONS Oil; 2 TABLESPOONS Orange juice; 100 g clotted cream; 150 g cleaned celery; 1 cleaned tomato

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

45 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chicken drumsticks (approx. 80 g each)
2 TEASPOONS Oil
2 TABLESPOONS Orange juice
100 g clotted cream
150 g cleaned celery
1 cleaned tomato

Directions

1
Cook the rice in boiling salted water for about 8 minutes. Fry the legs in 1 teaspoon of hot oil while turning for about 10 minutes. Season with salt and pepper and take out. Deglaze the meat with orange juice and sour cream, let it boil down.
2
Chop the celery. Cook in boiling salted water for about 5 minutes, drain. Remove seeds from tomatoes, cut flesh into slices. Swivel vegetables in the rest of hot oil. Season with salt and pepper.
3
Arrange legs on vegetables and rice. Serve with extra sauce.