How to make
Wash the vegetables and cut them - the onions finely and the peppers into strips. Heat the butter and saute the onions.
Add the chicken legs and braise on all sides. Pour in the wine and cover with a lid.
Saute for about 10 min. Add the peppers, stir and add the washed rice. Season with salt.
Add the paprika, tomato paste, curry and rosemary. Pour in the hot chicken broth and add the peas.
Cook on low heat, leave the dish to simmer until thickened and the rice softens.
