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One Pot Chicken and Rice
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One Pot Chicken and Rice

55 minServes 4Nutri-Score C€€
from @kimmyskreations3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken legs (patted dry)Meat6 pieces
  • complete seasoning (divided)Spices3 g
  • house seasoningSpices3 g
  • butter (melted, divided)Dairy60 g
  • chicken broth (divided)Pantry700 ml
  • onion (chopped)Produce1 piece
  • bell pepper (chopped)Produce1 piece
  • turmericSpices2 g
  • garlic (freshly chopped)Produce4 pieces
  • long grain white rice (rinsed)Grains400 g

per serving

Nutrition

619kcal

Carbs
80 g
Proteins
33 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs

step by step

Method

  1. Season the chicken legs

    • Season the chicken legs generously with the complete seasoning and the house seasoning.
    Step 1

  2. Make the butter baste

    • Mix the melted butter with the complete seasoning and a little chicken broth.
    • Brush the mixture all over the seasoned chicken legs.
    Step 2

  3. Sauté the vegetables

    • Melt a little butter in the pot.
    • Add the onion and peppers and cook until softened.
    • Season with the complete seasoning and turmeric.
    • Add the freshly chopped garlic.
    Step 3

  4. Toast the rice

    • Add the long grain white rice and toast for a few minutes.
    • Add more seasoning, then pour in the chicken broth.
    Step 4

  5. Add the chicken back

    • Nestle the chicken legs back into the pot.
    Step 5

  6. Cook covered

    • Bring to a slow boil, cover with the lid and cook on low.
    Step 6

  7. Serve

    • Fluff the rice and serve the chicken legs on top.
    Step 7
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