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1
Take 1 flame roasted onion, 2 carrots, 1 chicken leg ( drumstick and tight), 2 tomatoes, parsley, half of a red pepper- cook for hour or more.
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2
Take 3 chicken legs , 1 small onion, 1/2 red pepper, add roast spice mix (red pepper) and roast in the cellophane bag for 1 hour.
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3
Boil 3 cups of rice in lots of water with 1 tablespoon vegetable mix and salt.
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4
Add water when necessary.
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5
Clean and slice in half 4 big red peppers and then microwave them for 15-20 minutes.
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6
Take them out from the bowl and keep the liquid.
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7
Fry peppers on both sides.
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8
Mix pepper liquid, 2 teaspoon of olive oil, 3 pieces of garlic, juice of 1/2 lemon, 1/2 teaspoon honey.
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9
Stir well.
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10
Remove meat and vegetables from the soup, squash and add in the soup 1 carrot and 1 tomato, add 1 teaspoon vegetable mix, salt and 1 cup of rice.
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11
Boil it for a few minutes and add more water.
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12
Take chicken from the oven, carefully open a bag and put everything in a serving dish.
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13
Drain rice and mix it with 1 spoon of the oil remained from fried peppers.
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14
Before serving spice with a 2-3 tablespoons of chicken roast sauce.
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15
Serve chicken soup mildly warm.
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16
Approximately 6 servings.
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17
Serve the boiled chicken with the boiled vegetables and rice spiced with a roasted chicken sauce.
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18
One serving for the person who can't stand spicy meals.
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19
Spice with yogurt if you dislike roast sauce dressing.
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20
Served roasted chicken with spiced rice and peppers garnished with garlic dressing.
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21
You can make 3 servings, but the meat is spicy so you can make more.
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22
You will also have some extra rice left, so there will be no problem dividing one serving into two, specially if you can only eat a drumstick or a chicken thigh per meal.
