Fiery chicken leg on coloured rice

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 red chilli pepper
  • 100 ml Vegetable broth (instant)
  • 30 g Long grain rice
  • 1 (approx. 125 g) leg of chicken
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TEASPOONS Oil
  • 1 TEASPOON Apricot Jam
  • 2 Spring onions
  • 30 g Kidney beans (canned)
  • 30 g Vegetable maize (canned)
  • 1 TEASPOON Tomato paste
  • 7-10 Tbsp Chilli powder
  • 7-10 Tbsp chili pepper

Directions

  1. 1

    Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Add rice and chili rings and let it swell covered at low heat for about 20 minutes.

  2. 2

    Wash the chicken leg and pat dry. Season with salt and pepper. Heat 1 teaspoon of oil in a pan. Fry the chicken leg for 12-15 minutes over medium heat while turning. Spread the chicken leg with jam shortly before the end of the frying time.

  3. 3

    In the meantime, clean and wash the spring onions and cut them into rings, except for a little garnish. Rinse and drain the beans and corn. Add tomato paste, corn, beans and spring onion rings to the rice about 5 minutes before the end of the cooking time.

  4. 4

    Season to taste with salt and chilli powder. Arrange the chicken leg on the rice and beans vegetables. Garnish with spring onion and chilli powder.