Chicken Legs
Serves 1
Directions
- 1Pour vegetable oil into a pan
- 2Pour vegetable oil into a pan
- 3Pour vegetable oil into a pan
- 4Melt the butter
- 5Melt the butter
- 6Melt the butter
- 7Finely chop two onions
- 8Finely chop two onions
- 9Finely chop two onions
- 10Fry the onion
- 11Fry the onion
- 12Fry the onion
- 13Sprinkle the onion with baking soda
- 14Sprinkle the onion with baking soda
- 15Sprinkle the onion with baking soda
- 16Season the chicken legs on both sides with salt, black pepper, herbs de provence, and chicken seasoning
- 17Season the chicken legs on both sides with salt, black pepper, herbs de provence, and chicken seasoning
- 18Season the chicken legs on both sides with salt, black pepper, herbs de provence, and chicken seasoning
- 19Put the chicken legs in the pan
- 20Put the chicken legs in the pan
- 21Put the chicken legs in the pan
- 22Simmer for 10 minutes
- 23Simmer for 10 minutes
- 24Simmer for 10 minutes
- 25Turn over to the other side
- 26Turn over to the other side
- 27Turn over to the other side
- 28Simmer for another 10 minutes
- 29Simmer for another 10 minutes
- 30Simmer for another 10 minutes
- 31Remove the chicken legs from the pan
- 32Remove the chicken legs from the pan
- 33Remove the chicken legs from the pan
- 34Rinse the rice in water
- 35Rinse the rice in water
- 36Rinse the rice in water
- 37Drain the water from the rice
- 38Drain the water from the rice
- 39Drain the water from the rice
- 40Pour the rice into the pan, and mix well
- 41Pour the rice into the pan, and mix well
- 42Pour the rice into the pan, and mix well
- 43Put the chicken pieces
- 44Put the chicken pieces
- 45Put the chicken pieces
- 46Add salt, dried parsley, and water in the tomato paste
- 47Add salt, dried parsley, and water in the tomato paste
- 48Add salt, dried parsley, and water in the tomato paste
- 49Pour the mixture into the pan
- 50Pour the mixture into the pan
- 51Pour the mixture into the pan
- 52Simmer for 15 minutes
- 53Simmer for 15 minutes
- 54Simmer for 15 minutes
- 55Cover with a towel and leave for 15 minutes
- 56Cover with a towel and leave for 15 minutes
- 57Cover with a towel and leave for 15 minutes
- 58Tear the iceberg lettuce into pieces and place in a bowl
- 59Tear the iceberg lettuce into pieces and place in a bowl
- 60Tear the iceberg lettuce into pieces and place in a bowl
- 61Add a red onion cut into strips, and grated parmesan
- 62Add a red onion cut into strips, and grated parmesan
- 63Add a red onion cut into strips, and grated parmesan
- 64Season the salad with chili flakes, black pepper, salt, and olive oil
- 65Season the salad with chili flakes, black pepper, salt, and olive oil
- 66Season the salad with chili flakes, black pepper, salt, and olive oil
- 67Mix the salad
- 68Mix the salad
- 69Mix the salad
Ingredients
- 30 ml vegetable oil
- 30 ml vegetable oil
- 30 ml vegetable oil
- 40 g butter
- 40 g butter
- 40 g butter
- 2 pc onion
- 2 pc onion
- 2 pc onion
- 5 g sodium bicarbonate
- 5 g sodium bicarbonate
- 5 g sodium bicarbonate
- 6 pc chicken legs
- 6 pc chicken legs
- 6 pc chicken legs
- 2 g salt
- 2 g salt
- 2 g salt
- 1 g black pepper
- 1 g black pepper
- 1 g black pepper
- 1 g herbs of Provence
- 1 g herbs of Provence
- 1 g herbs of Provence
- 2 g chicken seasoning
- 2 g chicken seasoning
- 2 g chicken seasoning
- 250 g rice
- 250 g rice
- 250 g rice
- 500 ml water
- 500 ml water
- 500 ml water
- 30 g tomato paste
- 30 g tomato paste
- 30 g tomato paste
- 2 g salt
- 2 g salt
- 2 g salt
- 2 g dried parsley
- 2 g dried parsley
- 2 g dried parsley
- 250 ml water
- 250 ml water
- 250 ml water
- 250 g Iceberg lettuce
- 250 g Iceberg lettuce
- 250 g Iceberg lettuce
- 1 pc red onion
- 1 pc red onion
- 1 pc red onion
- 50 g parmesan
- 50 g parmesan
- 50 g parmesan
- 1 g chili flakes
- 1 g chili flakes
- 1 g chili flakes
- 1 g black pepper
- 1 g black pepper
- 1 g black pepper
- 2 g salt
- 2 g salt
- 2 g salt
- 30 ml olive oil
- 30 ml olive oil
- 30 ml olive oil
Equipment
Frying panknifecutting boardspatulabowlstrainerwhiskforkgrater