Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the chicken legs into pieces through the joints, season with salt and paprika and brown them in the hot olive oil, about 5 minutes per side, until coloured.
- Add the chopped onion, garlic and tomato and the bay leaf and sweat for 5 minutes over low heat, until the onion turns translucent.
- Cover with 1.2 L of boiling water, put the lid on and simmer the chicken for 20 minutes; add the diced carrot halfway through.
- Add the 340 g of carolino rice, stir it well into the broth and cook for 12 to 14 minutes over medium heat, uncovered, stirring now and then — it should stay loose and soupy, with broth at the surface.
- Add the frozen peas for the last 5 minutes of cooking, check the salt and let it rest, covered, for 5 minutes before serving.
Shopping tip
Use leftover roast chicken for an even quicker version.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.