Crispy legs with Texas rice

For 4 people
  • a little + 2 tablespoons of oil
  • 8 Chicken drumsticks (approx. 100 g each)
  • Sweet paprika
  • Salt
  • Pepper
  • 5 EL Breadcrumbs
  • 2 medium sized carrots
  • 2 medium-sized tomatoes
  • 1 jar (s) (212 ml) corn kernels
  • 1 EL Butter / Margarine
  • 200 g long grain rice
  • 100 g frozen peas
  • kitchen paper
90 minutes
light
1.
Preheat the oven: Electric stove: 175 ° C / convection: 150 ° C / gas: level 2. Coat a baking sheet with oil. Rinse the chicken legs under cold water and pat them dry with paper towels. Mix together 2 tablespoons of oil, paprika powder, salt and pepper and coat the chicken legs with it.
2.
Spread the breadcrumbs on a flat plate. Turn the chicken drumsticks inside and press firmly.Place the legs on the baking sheet, put them in the hot oven and cook them for about 30 minutes. Then turn the oven up (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) and continue to fry the legs for about 15 minutes.
3.
In the meantime, peel the carrots. Wash carrots and tomatoes, cut them into small cubes. Pour the corn into a colander and let it drain. Heat the fat in a saucepan. Pour in the rice and steam it briefly while stirring.
4.
Add a good 400 ml of water and a little salt, then boil it up. Cover the rice and let it soak over low heat for about 5 minutes.
5.
Add the carrots to the rice and let everything continue to cook for about 10 minutes. Add corn, diced tomatoes and the defrosted peas and let them cook for about 5 minutes. Season the rice with salt and pepper.
6.
Arrange the chicken legs on the vegetable rice.
1 person approx.:
  • 630 kcal
  • 36 g protein
  • 25 g fat
  • 62 g carbohydrates

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