Piquant Rijstschotel

== Ingredients ==
* 1 kg rice
* salt
* 6 chicken legs
* 3 teaspoons cayenne pepper
* 2 teaspoons mixed dried herbs
* 1 teaspoon black pepper
* 1 teaspoon white pepper
* 200 ml vegetable oil
* 1¼ kg tomatoes, cut in slices
* 2 large onions, cut in slices
* 2 cans tomato purée
== Directions ==
# The rice 6 cooks minutes in boiling water with salt. Set aside.
# The chicken legs set-up with half of the cayenne pepper, half of the dried herbs, half of black pepper, half of white pepper, salt to taste and sufficient water to just cover.
# Cook the chicken for 30 – 40 minutes in a covered pan.
# Heat the oil in a pan.
# Scoop the chicken legs from soup and fry them until golden.
# Take them from the pan and set aside and keep them warm.
# Place half of the tomatoes and half of the onions in the same oil.
# Add the chicken legs, with half of the tomato purée.
# Check and adjust seasoning, then allow to finish cooking, approx. 25 minutes, stirring from time to time.
# Add the rest of the ingredients and 500 ml water in another large pan and bring whole slowly to boil.
# Stir the rice in, leaving it on the lowest possible heat and softly cook the rice (approx 6 minutes).
# Serving tips: scoop and green cabbage for example with the chicken legs, the sauce and steamed serves the rice on a warm scale.
Category:Sierra Leonean Meat Dishes
Category:Rice Recipes
Category:White pepper Recipes
Category:Chicken Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Recipes that need photos