Provencal chicken legs with tomato rice

Name: Provencal chicken legs with tomato rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Stem(s) Oregano; 6 Stem(s) Thyme; 4 (200 g each) Chicken legs; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sweet peppers; 200 g Long grain rice; 1 (approx. 500 g) Aubergine; 1 red, green and yellow peppers; 3 Tomatoes; 2-3 TABLESPOONS Tomato paste

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Stem(s) Oregano
6 Stem(s) Thyme
4 (200 g each) Chicken legs
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sweet peppers
200 g Long grain rice
1 (approx. 500 g) Aubergine
1 red, green and yellow peppers
3 Tomatoes
2-3 TABLESPOONS Tomato paste

Directions

1
Wash the herbs and shake dry. Remove leaves from 3 stems and chop finely. Pluck the remaining herbs a little smaller. Wash the meat and dab dry. Loosen skin and push the other half of the herbs underneath.
2
Mix the oil with salt, pepper and paprika powder and rub the legs with it. Spread on the fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour, brushing with gravy from time to time.
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Wash and clean the aubergine and peppers. Cut the aubergine into slices. Halve and quarter the peppers. Wash and clean the tomatoes and cut them into small cubes.
4
Add the aubergines, peppers and herbs to the chicken legs about 30 minutes before the end of the cooking time. Drain the rice and let it drain. Stir tomato paste and tomato pieces into the rice. Arrange chicken legs with vegetables and rice.