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Heat vegetable oil and butter in a large skillet.
Rub chicken legs with sodium bicarbonate and herbs of Provence, chicken seasoning, salt, and black pepper.
Brown the chicken legs in the skillet until golden on all sides.
Cook the Rice:
In a pot, combine rice, 500 ml water, tomato paste, dried parsley, and salt.
Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (about 15-20 minutes).
Add the additional 250 ml water if necessary during cooking for desired texture.
Sauté the Onions:
Slice red onion and the additional onions.
Sauté in olive oil until soft and caramelized.
Prepare the Salad:
Chop the iceberg lettuce.
Toss with parmesan, chili flakes, salt, black pepper, and olive oil.
Serve:
Place rice on a serving plate.
Arrange chicken legs on top.
Garnish with sautéed onions and serve salad on the side.
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