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Chicken leg quarters in tomato-paprika sauce with basmati rice

When you want something tasty and filling.

Chicken leg quarters in tomato-paprika sauce with basmati rice
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 400 g Boneless and skinless chicken quarters
 400 g Chopped tomatoes in their own juice
 307 g Bell pepper (paprica)
 165 g Onion
 130 g Carrot
 50 g Greens (parsley, dill)
 15 g Adjika "Pures"
 15 g Oil
 100 g Basmati rice
 500 g Water
 Salt
 Spices of your choice ( I used coriander, hmeli-sunnel, pepper)
Directions
1

Cut the carrots into rounds, the peppers into narrow strips, chop the onion, garlic and herbs.

2

Cut the chicken quarters and fry them in a saucepan or deep frying pan with the onions and garlic. Add the carrots after a while.

3

While the meat is cooking, boil the water, add the rice and cook until almost ready (~30 minutes).

4

Add the sliced peppers and tomatoes in their own juices to the chicken quarters. Stir occasionally.

5

Add the half-cooked rice to the meat and vegetables and stew until ready.

6

Add greens at the end.

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Nutrition Facts

Finished product weight 1600

Servings 4


1 serving contains
Calories 343.75
% Daily Value *
Total Fat 10.6g17%
Total Carbohydrate 36.75g13%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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