Chicken Legs with Vegetable Rice

Wash the rice well.

Heat the oil and fry the chicken thighs, seasoned with salt and pepper, well all around. Remove and fry the bacon and onion cubes in the remaining oil.

Add the strained tomatoes, crushed garlic clove, paprika and curry powder, and sugar and fry briefly. Pour in the soup and mix in the rice.

Add the chicken thighs back in and simmer gently, covered, for about 30 minutes.

In the meantime, cook the beans in salted water with savory until al dente. Cut the tomatoes into quarters and mix them with the beans into the rice and let them soak for a short time.

Arrange and serve.

Preparation Tip:

Instead of chicken legs, you can also use chicken breasts. The rice can be varied with other vegetables to taste.

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