Rosemary Chicken Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 6 Chicken drumsticks
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 3 Stem(s) Rosemary
- 2 TABLESPOONS Oil
- 1 package (500 g) chunky tomatoes
- 100 g Long grain rice
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple in pieces
- 7-10 Tbsp Curry
Directions
- 1
Wash the chicken legs and pat dry. Rub with salt and pepper. Peel garlic and press it through a garlic press. Wash the rosemary, dab dry and remove the needles.
- 2
Heat oil in a pan and fry the chicken legs in it until golden brown all around. Add the tomatoes and rosemary and braise everything for 20 minutes. Season with salt and pepper. In the meantime, boil up plenty of salted water.
- 3
Leave the rice to soak for 20 minutes. Drain the pineapple and collect the juice. Five minutes before the end of the cooking time, place the pineapple pieces in the pan and warm them up. Drain the rice, put it in the pan and season with salt, pepper, pineapple juice and curry.
More Delicious Recipes
