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program of Rice and meat

It's 2 kg of halal chicken legs from tesco(Used about a killo).
You need 2 cups of short grain rice.
It's 3 of Spring onions for garnish at end.
You need 2 of White onions for rice.
It's 1 of Red onion for marinade.
Prepare 1/2 of Red pepper for marinade and can use to garnish.
It's 1 of small lemon for marinade (few squeez for rice optional).
You need of Olive oil.(for marinate and for rice).
You need of Butter(for glaze and for rice).
Prepare of Salt for marinade only.
It's of Crushed pepper for marinade.
You need of Chilli flakes (bit for rice and glaze and marinade).
You need of Soy sauce for glaze.
It's of Brown suger for glaze.
You need of Honey for glaze.
Prepare of Flavoured Beef stock (made up in water,for rice).

We believe in helping you find the product that is right for you. The Rissotto (meat,vegetables, rice) is a mainstay of Southern European cooking, the most famous Personally I eat a lot of rice with meat. I always use brown rice, though, not white. Dish with meat, rice and beans.

Rice and meat technique

Ingredients and preps:using the ingredients mentioned for bag1.and making a marinade for the chicken.
Wash chicken through runing water,then let drain in the colander..place in container.leave it in there, a bit.and pour out any water left from the base of container.
Prep the marinate :using the ingredients.stir and make sure salt has dissolved.slice the half red pepper and a whole medium red onion.
Add to the chicken meat in a large container.make some slits in meat so that it cooks easier and the marinate goes in the thicker meat.cover and place in fridge about 4 hours or overnight.(see pics in step 3).
Remove from fridge and out on a oven rack each piece diagnally so they stay put.remember to put a.metal tray am under the rack in the oven or grill oven so that it catches juices and excess fat in.
.then making sure grill is very warm, add in the chicken at medium heat for this stage.until about half or more, cooked..
Prepare a glaze using dark soy sauce and honey and brown suger and a bit of chili flakes.can add a bit of butter,(but this can make the marinate abit slippery when adding to chicken so can leave that out)...put the glaze ingreds in a small pan and heat thru till bubbling but not burning.take chicken out and turn piece over and spoon over the glaze and turn again and spoon the glaz put back in oven increase to highest point so as to start melting the skin fat off into the base pan that you placed.
Now prep the rice:while chicken is grilling,add about 4 tablespoons of beef stock(this has salt already) to 3 and half cups warm (almost hot) water.then slice 2 medium white onions..in a large pan add the butter and Olive oil (about 2 tablespoon each),then fry the onions until soft.and cooked.can add some bit more butter or olive oil or both if rice is bit too sticky.
Add the stalk you prepared and the 2 cups of short grain rice (used peacock brand).reduce the heat to lowest and let rice cook.str in between and turn with wooden spoon..cover and let cook bit more till soft.and add bit of lemonsquize and chilli flakes in rice.then stir gently not to break rice..
Serve in a serving dish and garnish with sliced and washed spring onions..

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