The skin crisps up in the oven, the seasoning is simple and perfect, and the chicken legs come out juicy every time!
INGREDIENTS
10 chicken legs
5 cups rice
3 tbsp oil
40g butter
2 onions
3 tomatoes
2 tsp salt
Black pepper
Red ground pepper
Basil
Tomato sauce
3 cups chicken stock
METHOD
Boil chicken legs. Pour rice with water. To salt.
Melt the butter in a pan, add oil, chopped onion and fry. Add chopped tomatoes. Fry. Add rice, salt and pepper. Cook for 10 minutes.
Put half-cooked rice, chicken legs, cherry tomatoes in the form. Grease the legs with tomato sauce. Pour 3 cups of chicken stock. Bake for 25 minutes at 180 ° C / 350 ° F. Garnish with basil.
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