Crispy legs with Texas rice

Ingredients

Directions

1. 1

   Preheat the oven: Electric stove: 175 °C/circulating air: 150 °C/gas: stage 2. Coat a baking tray with oil. Rinse the chicken legs under cold water and dab them dry with kitchen paper. Mix 2 tablespoons of oil, paprika powder, salt and pepper and spread the chicken legs all around.

2. 2

   Spread the breadcrumbs onto a flat plate. Turn the chicken legs in it and press it firmly. Put the legs on the baking tray, put them in the hot oven and roast them for about 30 minutes. Then switch the oven higher (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) and continue roasting the legs for about 15 minutes.

3. 3

   Meanwhile peel the carrots. Wash the carrots and tomatoes, cut them into small cubes. Pour the corn into a sieve and let it drain. Heat the fat in a pot. Pour in the rice and steam it briefly while stirring.

4. 4

   Add a good 400 ml of water and some salt, bring to the boil. Cover the rice and let it swell for about 5 minutes over a low heat.

5. 5

   Add the carrots to the rice and let everything cook for about 10 minutes. Add the corn, diced tomatoes and the unfrozen peas, leave to cook for about 5 minutes. Season the rice with salt and pepper.

6. 6

   Arrange the chicken legs on the vegetable rice.