Zutaten
Hähnchenschenkel4 thighs
Hähnchenflügel4 wings
Tomatensauce3 tablespoons- Rice, washed2 cups
Öl3 tablespoons
Salz1 pinch
Zimt1 pinch
Safran1 pinch
Schritte
- 1
Clean the chicken thighs and wings, then wash them well. Slice the onion into rings and place it at the bottom of the pot, then arrange the chicken pieces on top with a little oil.
30 MinBenötigte Werkzeuge:
Topf - 2
Place the pot on low heat for one hour.
60 Min - 3
In a frying pan over heat, add the tomato sauce and stir until heated, then add the cinnamon, salt, and saffron, and mix well. Then add half a cup of water.
5 MinBenötigte Werkzeuge:
Bratpfanne - 4
Pour the sauce mixture over the chicken with one cup of water and let it simmer for another hour.
60 Min - 5
To prepare the rice, in a pot over heat, add a little water with salt and bring it to a boil.
5 MinBenötigte Werkzeuge:Topf - 6
Add the rice to the pot of water. When it starts to cook, add a cup of cold water, then turn off the heat and drain the rice.
5 Min - 7
Place the drained rice in the pot, add a little oil or butter, and stir gently to avoid breaking the rice. Then cover the pot with a towel to prevent steam from escaping.
5 MinBenötigte Werkzeuge:Topf - 8
Place the pot on low heat until the rice is fully cooked. Once the rice is cooked, fluff it in a serving dish and garnish with a little yellow rice and the chicken pieces on top.
10 Min
Nährwertangaben
Hähnchenschenkelpro 100gHähnchenflügelpro 100gTomatensaucepro 100gÖlpro 100gSalzpro 100gZimtpro 100gSafranpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.