Easiest Way to Make Perfect Chicken legs with boiled vegetables and fresh arugula

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Chicken legs with boiled vegetables and fresh arugula. The best methods of eating chicken legs is by boiling them. Learning how to boil chicken legs is thus To make the best possible boiled chicken legs with the above ingredients and procedures, a boiling time of Using skinless chicken for better boiling. Adding more vegetables for more flavor.

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Ingredients of Chicken legs with boiled vegetables and fresh arugula

  1. You need 2 of chicken legs boiled and filleted.
  2. It's 1/2 cup of water.
  3. You need 1 tbsp of olive oil.
  4. You need 1/4 of coarsely cut head of cabbage.
  5. Prepare 6 of lettuce leaves.
  6. Prepare 3 of leeks.
  7. Prepare 4 of zucchinis.
  8. Prepare 3 of spring onions.
  9. It's 1 of dry onion.
  10. You need 1/2 of green pepper.
  11. Prepare 1 handful of fresh arugula.
  12. Prepare of juice of 1/2 lemon.
  13. You need of curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper.
  14. It's of For the sauce.
  15. Prepare of juice of 1/2 a lemon.
  16. You need 1 tsp of Dijon mustard.

Step by step instructions with all details. Boiled rice with chicken legs and fresh vegetables. chicken and vegetables Chicken with Rice and Mexican Vegetables Fried chicken leg with rice and vegetables Rice with vegetables and chicken. This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. I didn't have goat cheese so I used fresh mozzarella I had left over from another recipe.

Chicken legs with boiled vegetables and fresh arugula step by step

  1. Boil the chicken in salted water, then fillet it and set it aside..
  2. Wash all the vegetables well. Finely chop the onions (both the spring onions and the dry one) and the leeks and then sauté them in 1 tbsp of oil for about 5 minutes, stirring constantly..
  3. Add the coarsely cut cabbage, the lettuce leaves quartered, the zucchinis in thick round slices, the pepper in small pieces. Add half a cup of water (the vegetables let out lots of juices), the spices, the juice of 1/2 lemon and put the lid on the pot..
  4. Boil for about 30 minutes over medium heat until the vegetables are tender (checking from time to time to make sure that the pot has enough liquid so that the vegetables don't stick to the bottom)..
  5. When the vegetables are done (there shouldn't be too much liquid at this point) place the quantity that you desire on a plate and make a well in the middle where you will place the fresh arugula and the chicken on top of that. Pour the sauce (that you have already prepared by mixing the Dijon mustard with the juice of 1/2 a lemon until they are combined) over the chicken..
  6. Sprinkle with a little freshly ground pepper and serve..

This is a great base recipe that can personalized in so many ways. Drop the chicken legs in, not so many as to overcrowd the pot, and boil until tender. You may want to add some more water along the way. Are you making broth or cooking the chicken legs to be used in another way? Boiled chicken in and of itself isn't very tasty or appetizing.