Senegalese rice Ingredients: 500 g of - rice - olive oil - tomato - or brick tomato paste 1 green pepper - 2 carrots - 2 leeks - 3 onions - garlic (frozen) pepper - 4 chicken legs - 5 broth - ½ ball of - white cabbage - (optional) - .
Utensils：
- 1 Top 5 best colanders- €16.90 1 Knife- kitchen knives 1 casserole dish- 1 brush- €6.72 1 saucepan- pots and pans
Total time: 1h25 Preparation: 25 min Rest:- Cooking: 1h
Phase 1
Cut the chicken thighs in half.
Phase 2
In a casserole dish, putheat the oil. Once hot, dip the chicken pieces in and brown.
Phase 3
Add the crushed stock cubes and the sliced onions. Cook a little, then add the tomato, the pepper cut into small cubes and a little garlic. Leave to cook for 10 minutes.
Phase 4
Add 1l of water and cook for 20 minutes. Add the vegetables cut into small pieces and cook for 20 minutes. Season with pepper and test.
Phase 5
Remove the vegetables and chicken and keep warm.
Phase 6
Place the rice in the pan and cook for 30 minutes over low heat. If there is too much broth, add it with the vegetables. Serve in two different dishes.
Utensils：
- 1 Top 5 best colanders- €16.90 1 Knife- kitchen knives 1 casserole dish- 1 brush- €6.72 1 saucepan- pots and pans
Total time: 1h25 Preparation: 25 min Rest:- Cooking: 1h
Phase 1
Cut the chicken thighs in half.
Phase 2
In a casserole dish, putheat the oil. Once hot, dip the chicken pieces in and brown.
Phase 3
Add the crushed stock cubes and the sliced onions. Cook a little, then add the tomato, the pepper cut into small cubes and a little garlic. Leave to cook for 10 minutes.
Phase 4
Add 1l of water and cook for 20 minutes. Add the vegetables cut into small pieces and cook for 20 minutes. Season with pepper and test.
Phase 5
Remove the vegetables and chicken and keep warm.
Phase 6
Place the rice in the pan and cook for 30 minutes over low heat. If there is too much broth, add it with the vegetables. Serve in two different dishes.