- Author Brandon Turner [email protected].
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:11.
Stewed chicken legs with a spicy sauce garnished with rice for a moment will make you feel like one of the wonderful Korean restaurants.
Ingredients:
- Tomatoes - 4 pcs;
- Fresh hot peppers -2 pcs;
- Chicken legs - 8 pcs;
- Onions - 4 pcs;
- 3% acetic acid - 3 tablespoons;
- Rice - 20 g;
- Olive oil - 80 ml;
- Garlic - 6 cloves;
- Butter - 60 g;
- Green parsley - ½ bunch;
- Ground black pepper and salt.
Preparation:
- Peel the garlic cloves, rinse well with cold water. Twist half of the garlic (3 cloves) and all previously washed hot peppers in a meat grinder or blender, finely chop the second part of the garlic with a knife.
- Wash the chicken legs in advance in cold water.
- In a bowl, mix all the olive oil with table vinegar and the garlic-pepper mixture, mix everything thoroughly.
- Peel the onions, wash and divide into slices. Also cut the pre-washed tomatoes.
- On a baking sheet pre-greased with butter, place in order the slices of onion and tomatoes, then the chicken legs, pour the pepper dressing on top.
- Send the form to the oven for 35 minutes at a temperature of 180 degrees.
- Remove debris from rice, rinse until clear water, transfer to a saucepan with salted water. Cook over low heat until cooked, then drain the remaining water and fill with the required amount of water.
- Wash the green parsley well, combine with pre-chopped garlic.
- Put boiled rice on a side dish in the form of a side dish, top with a small amount of sauce remaining after baking the chicken. Add hot stewed legs, sprinkle everything with chopped herbs and garlic.
