Easiest Way to Prepare Tasty Red rice with chicken legs and potatoes

Red rice with chicken legs and potatoes. Rice Cooker Soy Sauce Chicken Leg 电饭锅酱油鸡腿Miki's Food Archives. cloves, cooking wine, rock sugar, eggs, chicken. These Chicken and potatoes are deliciously baked in a creamy garlic butter sauce, packed with amazing flavors. A Creamy garlic butter chicken and potatoes.

Red rice with chicken legs and potatoes Omelet rice with vegetables and chili sauce. Tomato rice and salad on a white. That recipe includes small red potatoes and broccoli — which cook in the fat rendered by the chicken thighs, no additional drizzle required. You can cook Red rice with chicken legs and potatoes using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Red rice with chicken legs and potatoes

  1. It’s 1 cup of and half rice.
  2. Prepare of I small can for tomatoes sauce.
  3. It’s 4 of potatoes, 1 onion.
  4. It’s 3-4 of quarter chicken legs.

The magic of chicken fat is still at work though. The fat renders gently and bathes the small potatoes, transforming them into something special. Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. If you're using Red potatoes, add them at the same time as the chicken since they need more time to I used a combination of boneless skinless breasts and legs.

Red rice with chicken legs and potatoes instructions

  1. It's easy thing just clean the rice and leave it in water about 15 min, then cook it with olive oil, salt. And water mix with tomato sauce..
  2. Cut the potatoes slices. The onion same, put rosemary, powder garlic, olive oil, salt, all of them sprinkled. A.
  3. Cook them about 1/2 hour.
  4. Chicken legs cook them after sprinkling the black pepper, salt and on the top of the potatoes..

Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. In a large skillet, heat oil over medium-high heat.