Rice chicken is a dish that is often present on our table. It is ideally complemented by a tartar or a bowl of fresh cucumbers and tomatoes. Rice provides quick energy to the body and is an essential source of vitamins, D and B1. In this recipe for rice, add peas and corn from the concert. This makes the flavor of the dish, but it becomes even more colorful and beautiful to soothe not only the stomach but also the eyes.
Ingredients
1 tsp. Pepper
1 tablespoon Salt
2 hrs. Water
2 cloves Garlic
1 hrs. Maize
1 hrs. Green peas
1 pc. Tomatoes
1 pc. Carrots
1 pc. Green peppers
Chapter One Onion
1 hrs. Rice
4 pcs. Chicken legs
Method of preparation
1. Sprinkle chicken legs with half salt and pepper and rub them well on all sides. Fry them in a pan until they become golden. Remove and put on a plate.
2. Cut the onion finely and grate the carrots. In the skillet where you fried the chicken, pour the vegetables. Then add chopped pepper and tomato. Continue cooking for 5-10 minutes.
3. Clean and wash the rice under running water. Add it to the vegetables. Put garlic, water and salt to taste. Cook on low heat for 30 minutes. 10 minutes before cooking, add corn and peas.
4. If necessary, add more water while cooking the rice to make sure it does not burn. At the end of the cooking, add the chicken to the rice with vegetables. Cover with lid and warm it together for another 7 minutes.
