Orléans chicken-legged rice

Recipe Recommendations

• chicken leg meat 380 grams
• New Orleans Marinade 20 grams
• boiled rice 150 grams
• corn kernels 20 grams
• pea grain 30 grams
• A little carrot a little
• garlic 3 petals
• cooking wine 1 tablespoon

• salty and fresh
• roast
• an hour
• ordinary

Steps for Orléans chicken-legged rice

1

A chicken leg with a knife in the flesh

2

Then I hit him with a knife

3

This will make the meat fresh

4

Garlic flats

5

Chicken leg in the pot into Orléans and a spoon. Wine

6

Grab it slowly with your hands (and if you dry it with a little water), add garlic petals, and let the chicken fully absorb the pickles and make it 24 hours in the fridge

7

Carrot cuttin, corn and pea grain boiled

8

Take out the greasy chicken and lay it down on the plate

9

I'll add carrots, corn grains, peas and pickles to the rice. even

10

Get the chickens even and put rice in the middle (the rice can be more or less distributed, depending on the situation)

11

Pack the chickens up and grow in strips, sew them with cotton wires, then tie them tight

12

The oven is 220 degrees preheat, the chicken's on the grill, a little honey on the face of the chicken

13

Go to the top of the oven and bake for 25-30 minutes

14

You can brush your legs twice in the middle of the trip, take it out, cut the rope and eat it

Orléans chicken-legged rice Make Tips

Recipe Categories

• staple food
• home cooking
• Rice Recipes