Crispy chicken leg on paprika rice

Name: Crispy chicken leg on paprika rice
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 Chicken leg (approx. 210 g); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 TEASPOON Olive oil; 1 TEASPOON Tomato Ketchup; 7-10 Tbsp Sweet peppers; 1 Garlic clove; 1/2 red and yellow pepper; 100 g Spring onions; 1 Rosemary branch; 1 TABLESPOON Oil; 75 g Long grain rice; 175 ml Vegetable broth (instant); 7-10 Tbsp Rosemary and sweet peppers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 Chicken leg (approx. 210 g)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 TEASPOON Olive oil
1 TEASPOON Tomato Ketchup
7-10 Tbsp Sweet peppers
1 Garlic clove
1/2 red and yellow pepper
100 g Spring onions
1 Rosemary branch
1 TABLESPOON Oil
75 g Long grain rice
175 ml Vegetable broth (instant)
7-10 Tbsp Rosemary and sweet peppers

Directions

1
Wash chicken leg thoroughly with cold water, dab dry with kitchen paper and season with salt and pepper. Place on a fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes.
2
In the meantime, mix olive oil, ketchup and paprika. Peel garlic and cut into slices. Clean, wash and cut the bell peppers into pieces. Clean, wash and cut spring onions into rings. Put some spring onion green aside.
3
Wash the rosemary, dab dry and pluck the needles from the stalks. Heat the oil in a pan. Fry the garlic, spring onions and peppers in it, turning them over. Add rice and rosemary, deglaze with stock and let the rice swell for about 20 minutes on a low heat, covered.
4
Season with salt and pepper. Sprinkle leek green over paprika rice and arrange on a plate with the chicken leg. Garnish with rosemary and serve sprinkled with paprika.