CHICKEN LEGS AND RICE RECIPE EASY RECIPES

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CHICKEN WITH RICE & PEAS RECIPE - BBC GOOD FOOD



Chicken with rice & peas recipe - BBC Good Food image

When hunger strikes this healthy chicken with rice and peas dish will not only fill you up but provide plenty of nutrients, too, containing three of your five-a-day

Provided by Good Food team

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 16

1 tbsp rapeseed oil
2 red onions, halved and sliced
4 chicken legs (about 1 kg in total), skin removed
1 tbsp fresh thyme leaves
1 tbsp Madras curry powder
1 tsp ground allspice
4 large tomatoes, chopped
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
2 tsp vegetable bouillon
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves, plus extra to serve
1 tsp vegetable bouillon
400g can black-eyed beans

Steps:

  • Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
  • Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn’t starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

Nutrition Facts : Calories 571 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 49 grams protein, SodiumContent 0.5 milligram of sodium

MOCK CHICKEN LEGS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mock Chicken Legs Recipe: How to Make It - Taste of Home image

When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. —Jeanne Herda, Burnsville, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 13

1 egg, room temperature, lightly beaten
1/2 cup cornflake crumbs
1/4 cup milk
2 tablespoons finely chopped green pepper
1 teaspoon salt
3/4 pound ground pork
3/4 pound ground veal
12 Popsicle sticks
COATING:
1 egg
1/4 cup milk
2 cups cornflake crumbs
Oil for frying

Steps:

  • In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

Nutrition Facts : Calories 240 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 12g protein.

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