Chicken with Spanish Rice from The Times Cookery Book by Katie Stewart
Trim the chicken legs and remove any loose skin. Cut each one in half through the leg joint to make two pieces. Melt the butter in a large frying pan, add the chicken pieces and fry gently for abou...
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Cooking tools:
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- freshly milled pepper
- 2 level teaspoons castor sugar
- 1 small packet frozen peas
- 6 oz (175 g) long grain rice
- 1 pint (4½ dl) chicken stock
- 1 (15 oz) (425 g) tin tomatoes
- salt
- 2 oz (50 g) butter
- 4 chicken leg joints
- 1 green pepper
- 1 onion
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