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Spanish vegetable stew with chicken from the oven
4 ServingsPT35M35 min

Spanish vegetable stew with chicken from the oven

Box recipe with chicken drumsticks, chickpeas, peppers, leeks, tomatoes, red pepper and rice.



  1. Preheat the oven to 200 ° C.
  2. Cut the chicken drumsticks a few times. Scoop with the spice mix and the oil.
  3. Spread over a baking sheet covered with parchment paper and bake in the center of the oven for about 30 minutes. Times regularly.
  4. Let the chickpeas drain in the meantime. Cut the peppers halfway through the middle and remove the seeds. Cut the flesh into cubes of 2 cm.
  5. Wash the leeks and cut into thin rings. Cut the tomatoes into cubes.
  6. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
  7. Bring a large pot of water with salt to the boil and cook the basmati rice in 8 min. Until done. Drain and leave with the lid on the pan for 15 minutes.
  8. In the meantime, heat the oil in a frying pan and fry the pepper and red pepper with the rest of the herb mix for 2 min. On medium heat.
  9. Add the chickpeas and tomatoes and simmer for 10 minutes with the lid on the pan over low heat. Add the last 5 min. ¾ of the leeks. Change regularly.
  10. In the meantime, cut the rest of the leeks extra fine. Serve the chickpea stew with the rice and chicken and garnish with the rest of the leeks.

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Sodium13% DV305mg
Fat34% DV22g
Protein80% DV40g
Carbs20% DV59g
Fiber48% DV12g

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