Stewed chicken legs with a spicy sauce garnished with rice for a moment will make you feel like one of the wonderful Korean restaurants.
Savory stewed chicken legs
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.
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