Ingridients:
- 450 g Friglo Stew vegetable mix (Original Gourmet)
- 600 g chicken leg quarters
- 200 g potatoes
- 1 onion
- 200 g rice
- 800 ml water
- 150 ml sunflower oil
- 2 cloves garlic
- Salt
- Ground black pepper
- Sweet peper
- 1 bay leaf
Preparation:
In a pot over medium - high heat, sauté the diced onion and chicken leg quarters in sunflower oil. Season with salt, then add the peeled, cubed potatoes and the Friglo Stew mix. Cover and cook about 10 minutes, stirring occasionally. Add the finely chopped garlic, rice, and spices, pour in the water, reduce the heat to low, cover, and simmer until the rice swells and is tender (about 10-15 minutes).
