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Smothered Chicken Legs over Rice
Hoofdgerecht

Smothered Chicken Legs over Rice

1 u 20 minVoor 6Nutri-Score C€€
van @hazaleajone12 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken drumsticksVlees10 stukken
  • avocado oilVoorraadkast45 ml
  • butterZuivel35 g
  • white onion (sliced)Groente en fruit1 stuk
  • bell peppers (sliced)Groente en fruit3 stukken
  • garlic (minced)Groente en fruit4 stukken
  • flourVoorraadkast16 g
  • chicken brothVoorraadkast600 ml
  • parsley (chopped)Groente en fruit10 g
  • Creole seasoningKruiden en specerijen12 g
  • onion powderKruiden en specerijen6 g
  • garlic powderKruiden en specerijen6 g
  • paprikaKruiden en specerijen5 g
  • thymeKruiden en specerijen3 g
  • chicken bouillonVoorraadkast8 g
  • saltKruiden en specerijen5 g
  • black pepperKruiden en specerijen3 g
  • rice (cooked, for serving)Granen400 g

per portie

Voedingswaarden

629kcal

Koolhydraten
57 g
Eiwitten
35 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Ovenschaal
  • Mengkom
  • Oven

stap voor stap

Bereiding

  1. Season the chicken

    • Add the chicken drumsticks to a bowl and drizzle with avocado oil.
    • Season generously with Creole seasoning, onion powder, garlic powder, paprika, thyme, chicken bouillon, salt and pepper.
    • Mix well, making sure to get the seasoning under the skin too.
    Stap 1

  2. Sear the chicken

    • Heat avocado oil in a pan and sear the chicken on both sides.
    • You don't need to cook it all the way through.
    • Remove and set aside.
    Stap 2

  3. Sauté the vegetables

    • In the same pan, melt the butter.
    • Add the sliced onion and bell peppers and sauté until they start to become translucent.
    Stap 3

  4. Add garlic and flour

    • Add the minced garlic and sauté for another minute.
    • Sprinkle in the flour and continue cooking until the flour is incorporated and cooked out.
    Stap 4

  5. Make the gravy

    • Slowly pour in the chicken broth while stirring.
    • Add the parsley and season with Creole seasoning, onion powder, garlic powder and a little more chicken bouillon.
    • Bring to a simmer, stirring until the gravy thickens.
    Stap 5

  6. Bake

    • Pour the gravy and vegetables over the chicken in a baking dish.
    • Cover tightly with foil and bake at 190 °C until the chicken is fully cooked and tender.
    Stap 6

  7. Broil (optional)

    • Broil uncovered for a few minutes at the end to brown the chicken.
    Stap 7

  8. Serve

    • Serve over rice and garnish with fresh parsley.
    Stap 8
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