| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | Chicken legs |
| 1/8 Teelöffel | pepper |
| 1 x ca. 450 g | Italian sausage 1" pieces |
| 2 | Green peppers cut in strips |
| 1 | cloves garlic minced |
| 29 x ca. 30 g | Can tomatoes |
| 1/2 x ca. 450 g | mushrooms quartered |
| 1 | Bayleaf |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | oil |
| 2 Tasse | rice Uncooked |
| 1 | Large onion sliced |
| 1/2 Tasse | red wine |
| 3/4 Tasse | chicken broth |
| 1 Teelöffel | basil crushed |
| 1/4 Teelöffel | sugar |
|
Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes. Remove and set aside. Add sausages to skillet and brown. Remove and set aside.
Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender. Remove and discard fat.
This is from one of my Mil's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
|
|
Anmerkungen zum Rezept:
|
