Paprika Chicken Legs with Risi-Bisi

  • 10 portions

Instructions

  1. Cut chicken to separate the thigh and drumstick. Season with salt and paprika and seal in olive oil until lightly brown. Place in the oven 160c to finish cooking.
  2. For the rice sauté the diced onion in butter, add the rice and coat. Add hot water and MAGGI Chicken Booster and bring to boil. Add the peas. Cover and cook in oven to finish.
  3. To make the sauce, remove chicken and drain off excess fat from pan. Add diced onion, sauté to soften, deglaze with the white wine, add water, MAGGI Chicken Booster and paprika. Add cream and boil to reduce.
  4. Serve the chicken with the sauce ladled over and the rice pressed into a dariole mould and turned out.
  5. Serving suggestion: Serve with a green salad.

Recipe Details

QtyUnitIngredientPreparation
10eaChickenMaryland
20grPaprika, milk 
100mLOlive oil 
1eaOnionDiced
150grButter, salted 
500grLong grain white rice 
19grMAGGI CLASSIC Chicken Flavoured Gluten Free Booster 
750mLWaterHot
250grGreen peas, frozen 
2eaOnionSauce- Diced
500mLWhite wineSauce
1LWater 
50grMAGGI CLASSIC Chicken Flavoured Gluten Free BoosterSauce
25grPaprika, milkSauce
1.5LCream 12%Thickened

 

Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)661.8
Protein (g)7.4
Carbohydrate, total (g)7.7
Fats, total (g)10.2
Sugars, total (g)0.7
Fats, saturated (g)4
Sodium (mg)209.9