Paprika chicken

Name: Paprika chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Oil for the fat pan; 2 (approx. 300 g) red peppers; 500 g Courgette; 2 Onions; 200 g Long grain rice; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Oil for the fat pan
2 (approx. 300 g) red peppers
500 g Courgette
2 Onions
200 g Long grain rice
1/2 bunch Parsley

Directions

1
Wash the chicken and pat dry. Rub with salt, pepper and paprika and place on an oiled fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes.
2
Clean, wash and chop the peppers and courgettes. Peel and slice the onions. Add the vegetables to the fat pan 20 minutes before the end of the cooking time, also season and cook them. Turn the vegetables in between.
3
In the meantime, boil rice in 400 ml salted water and cook over low heat for about 20 minutes. Wash parsley, dab dry and chop. Mix with the rice. Arrange chicken and vegetables on a plate.
4
Press rice into coffee cups as desired and turn them over.