The weather is getting colder and colder. This kind of meal, which makes a pot, a spoon, and a stew of rice, is really comfortable and warm, and there are many fewer things to do than hot pot.
The chicken legs were fried with bell pepper powder and Cayenne pepper, and some curry powder. Then the chicken legs were cooked with vegetables and added with various spices. Finally, pour in the soaked rice and boil into a big pot of soup.
The fragrance is overflowing. Don't watch it cook in the kitchen, it will get rid of the "water".
I wish everyone a good appetite and a good mood.
Fragrant roasted chicken leg stew
By SybleJerde
Recipe Recommendations
- chicken legs appropriate amount
- onion one
- celery 100 g
- red bell pepper half a
- green bell pepper half a
- broth appropriate amount
- meters 1 cup
- curry powder appropriate amount
- bell pepper powder appropriate amount
- tomato sauce 1 tablespoon
- clove 2 small roots
- cumin 1 teaspoon of tea
- fennel appropriate amount
- geranyl 2 tablets
- garlic 1 clove
- Jiang 2 tablets
- onion 2 pieces
Steps for Fragrant roasted chicken leg stew
1
Some materials.
2
Dice the bell pepper, diced celery, cut the green onion into sections, cut the green onion into circles, cut the onion into four sections, and slice the garlic.
3
Soak the rice in water.
4
Mix curry powder, bell pepper powder, and Cayenne pepper powder and spread on the chicken legs. Just give more.
5
Fry the spicy chicken legs until golden on both sides, serve out, and set aside.
6
Take a saucepan, add less oil, and stir-fry the onions, scallions, garlic, and ginger until fragrant.
7
Add red and green bell peppers and celery, stir-fry until the vegetables are soft. Add a large teaspoon of tomato sauce and stir fry.
8
Pour in the broth in an amount that will drown all ingredients in a while. Add fragrant leaves, cloves, rosemary, cumin and fennel. After boiling, put the chicken legs in. Keep slightly boiling and cook open for 30 minutes.
9
Wash white mushrooms and cut into appropriate size.
10
Drain the soaked rice and put it into the pan with the white mushrooms. After boiling the water, continue to cook over medium heat until the rice is soft, about 25 minutes.
11
Gather the juice over medium heat. The soup becomes thicker because of the rice being given. Season with salt and pepper, sprinkle with green onion and some celery leaves, and serve.