Serves 1
Directions
- 1Pour vegetable oil into a pan
- 2Melt the butter
- 3Finely chop two onions
- 4Fry the onion
- 5Sprinkle the onion with baking soda
- 6Season the chicken legs on both sides with salt, black pepper, herbs de provence, and chicken seasoning
- 7Put the chicken legs in the pan
- 8Simmer for 10 minutes
- 9Turn over to the other side
- 10Simmer for another 10 minutes
- 11Remove the chicken legs from the pan
- 12Rinse the rice in water
- 13Drain the water from the rice
- 14Pour the rice into the pan, and mix well
- 15Put the chicken pieces
- 16Add salt, dried parsley, and water in the tomato paste
- 17Pour the mixture into the pan
- 18Simmer for 15 minutes
- 19Cover with a towel and leave for 15 minutes
- 20Tear the iceberg lettuce into pieces and place in a bowl
- 21Add a red onion cut into strips, and grated parmesan
- 22Season the salad with chili flakes, black pepper, salt, and olive oil
- 23Mix the salad
Ingredients
- 30 ml vegetable oil
- 40 g butter
- 2 pc onion
- 5 g sodium bicarbonate
- 6 pc chicken legs
- 2 g salt
- 1 g black pepper
- 1 g herbs of Provence
- 2 g chicken seasoning
- 250 g rice
- 500 ml water
- 30 g tomato paste
- 2 g salt
- 2 g dried parsley
- 250 ml water
- 250 g Iceberg lettuce
- 1 pc red onion
- 50 g parmesan
- 1 g chili flakes
- 1 g black pepper
- 2 g salt
- 30 ml olive oil
Equipment
Frying panknifecutting boardspatulabowlstrainerwhiskforkgrater
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