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1- Peel and deseed the tomatoes and cut into chunks. Finely chop the onion and pepper. 2- Put them in the casserole dish along with the chicken legs, 100cl of water and the saffron. 3- Cover with perforated film and, using the microwave function, cook for 6 minutes at 900 W or 6 minutes at 850 W depending on your oven. 4- Turn the chicken legs over. Add the washed rice and chicken stock. 5- Cover with perforated film and cook again using the microwave function for 13 minutes at 900W or 14 minutes at 850W depending on your oven. 6- Serve hot. |
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