Roasted cheese chicken with rice
By RandiBarrows
Ingredients: spinach,pumpkin,green pepper,green beans,tomato,onion,chicken legs,garlic
Recipe Recommendations
- chicken legs appropriate amount
- onion appropriate amount
- tomato appropriate amount
- green pepper appropriate amount
- pumpkin appropriate amount
- green beans appropriate amount
- spinach appropriate amount
- garlic appropriate amount
- salty and fresh
- other
- an hour
- ordinary
Steps for Roasted cheese chicken with rice
1
Making process of baked rice soup: dice onions, garlic, tomatoes, green peppers, and pumpkin, and cut green beans into small pieces.
2
Wash and blanch the spinach in boiling water, drain the water, and place it into a sushi mold to press into shape for later use.
3
In a hot pot, add oil and saute the onions and garlic until fragrant. Stir fry the green beans and pumpkin for a while.
4
Add tomatoes and ketchup, add a small amount of sugar and salt to taste, add a little water, cover and simmer for 5 minutes (remove the cover and stir fry several times in the middle to prevent sticking to the pan). Remove the pan and add a little basil.
5
Chicken making process: Remove the bones from the chicken leg meat and taste with salt and black pepper for 20 minutes.
6
Bone the chicken leg meat and taste with salt and black pepper for 20 minutes. Spread chicken evenly with Orléans Grill Dry Grill and taste for 30 minutes.
7
Shred MG cheese and wrap it in the chicken leg meat.
8
Spread the chicken legs with tinfoil under the meat and roll up the chicken legs. Preheat the oven at 220° C and bake for 15 minutes, then open the tin foil and bake for 7- 8 minutes to color.