Recipe (english)

Chicken legs jambalaya with prawns

Chicken legs jambalaya with prawns

Chicken legs Jambalaya with prawns is a rice pan, similar to paella, which originally comes from the southern states. Preheat the oven to 200° for the chicken legs. Line a baking tray with baking paper. Rinse chicken lower leg and dry. Season 1 tbsp corn oil with pepper, salt and chilli powder. Brush chicken legs with it, place on the baking tray and bake on the middle shelf for 10 minutes. Turn chicken legs and bake for another 10 minutes. Meanwhile, prepare jambalaya. Dice onions, cut red peppers and celery perennials into strips. Rinse shrimps, dry and sauté in 1 tablespoon corn oil. Remove the prawns from the pan. Sauté the onions and rice in a pan. Add paprika and perennial celery and sauté. Stir in tomato cubes and season with pepper, salt, chilli powder and a few drops of Tabasco. Cook the jambalaya at medium temperature for about 15 minutes. Add the shrimps and heat briefly. Cut smooth parsley into fine strips. Arrange chicken legs of jambalaya with shrimps and sprinkle with smooth parsley.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
734 kcal
52 g
66 g
31 g

(C)opyright by Marions Kochbuch