Fiery chicken leg on coloured rice
easy
30 mins
30 mins
Ingredients
- 1 red chilli pepper
- 100 ml Vegetable broth (instant)
- 30 g Long grain rice
- 1 (approx. 125 g) leg of chicken
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS Oil
- 1 TEASPOON Apricot Jam
- 2 Spring onions
- 30 g Kidney beans (canned)
- 30 g Vegetable maize (canned)
- 1 TEASPOON Tomato paste
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp chili pepper
Directions
- 1
Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Add rice and chili rings and let it swell covered at low heat for about 20 minutes.
- 2
Wash the chicken leg and pat dry. Season with salt and pepper. Heat 1 teaspoon of oil in a pan. Fry the chicken leg for 12-15 minutes over medium heat while turning. Spread the chicken leg with jam shortly before the end of the frying time.
- 3
In the meantime, clean and wash the spring onions and cut them into rings, except for a little garnish. Rinse and drain the beans and corn. Add tomato paste, corn, beans and spring onion rings to the rice about 5 minutes before the end of the cooking time.
- 4
Season to taste with salt and chilli powder. Arrange the chicken leg on the rice and beans vegetables. Garnish with spring onion and chilli powder.
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