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Ingredients
1 kg chicken thighs (frozen), thawed
550 g Travel
1 bell pepper, red, chopped
1 onion, chopped
1 1/2 liter Brühe
100 ml of accessories
For the marinade
1 heaped tsp salt
2 – 3 The Pfeffer Prize
1 heaped tsp ground paprika
1 tbsp. Curry powder
1 heaped tsp tomato paste
1 tsp dried or pizza herbs from Provence
1 SOY SAUCE
120 ml of oil (sunflower oil)
Preparation
Simply mix all the marinade ingredients until everything is evenly mixed and dissolved. Brush onto the thighs.
First a little all around, then spread the firmer components of the marinade on the top skin, as a crispy skin should form there.
Now simply spread the remaining marinade on the baking sheet. If you don’t want to marinate, you can also use pre-marinated chicken thighs.
Now spread the marinated chicken thighs on the tray with the skin facing up.
Now spread the uncooked rice evenly with the onions and pepper pieces around the thighs until the bottom around the chicken is covered.
