Chicken Legs with Potatoes
Start by placing the skinless butterflied chicken legs into a skillet.Next, place the potatoes sliced into rounds on top of the chicken and set aside.Then, in a medium jug, add the water, the olive oil, the vinegar, the salt, a pinch of black pepper, the sweet paprika, the garlic powder, the onion powder and mix everything very well until fully combined.Add this sauce to the skillet with the chicken.Turn on the heat to medium-low and let everything cook for 20 minutes.In a large saucepan over medium to low heat, add a drizzle of olive oil.Add the onion cut into small cubes, the crushed garlic cloves and sauté until lightly golden brown.Then add the white rice, the salt and stir to incorporate.Add the water, cover the pan and let it cook until all the water has completely evaporated.After the chicken has finished cooking, sprinkle the grated mozzarella cheese over everything.Cover the skillet again and let everything cook for another 3 minutes.Serve.
Ingredientes
- 6 Chicken Legs
- 2 Potatoes
- 300ml of Water
- 120ml of Olive Oil
- 1 Tablespoon of Alcohol Vinegar
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
- 150g of Grated Mozzarella Cheese
Rice
- Olive Oil
- ½ Onion
- 3 Cloves of Garlic
- 1 Cup of White Rice (240ml)
- 1 Teaspoon of Salt
- 500ml of Water
Modo de Fazer
Start by placing the skinless butterflied chicken legs into a skillet.
Next, place the potatoes sliced into rounds on top of the chicken and set aside.
Then, in a medium jug, add the water, the olive oil, the vinegar, the salt, a pinch of black pepper, the sweet paprika, the garlic powder, the onion powder and mix everything very well until fully combined.
Add this sauce to the skillet with the chicken.
Turn on the heat to medium-low and let everything cook for 20 minutes.
In a large saucepan over medium to low heat, add a drizzle of olive oil.
Add the onion cut into small cubes, the crushed garlic cloves and sauté until lightly golden brown.
Then add the white rice, the salt and stir to incorporate.
Add the water, cover the pan and let it cook until all the water has completely evaporated.
After the chicken has finished cooking, sprinkle the grated mozzarella cheese over everything.
Cover the skillet again and let everything cook for another 3 minutes.
Serve.
