roasted soup chicken with veggie grillers, tomato, quinoa rice

2020-08-27

These are the chicken legs that I parboiled in the colorful vegetable soup I made yesterday.

The veggie grillers are pre-packaged skewers from the local Wal-Mart. They're a bit pricey for what you get, but the variety is easy to prepare, one package instead of 4 different vegetables.

INGREDIENTS

This is what you need for 2 servings:

2 chicken legs, parboiled
1 veggie griller
mushrooms, zucchinis, onions, bell peppers
1 bag rice-in-a-bag
1 bag quinoa-in-a-bag
S&P, seasoning
mayo

Pic1: roasted soup chicken, veggie grillers, tomato, quinoa rice

Directions

2020-08-27

Pic2: chicken soup
Pic3: veggie grillers
Pic4: on the oven grill

Preheat the oven to 380 ºF.
Parboil the frozen chicken legs for 20 minutes n the soup.
Remove and reserve.
Boil the rice and quinoa for 10 minutes, also in the soup.
Remove, drain and reserve.
Arrange the chicken legs and veggie skewer on the grill.
I used a longer metal skewer to space the vegetables further, allow quicker cooking.

2020-08-27

Pic5: seasoning
Pic6: roasted soup-chicken leg
Pic7: veggie grillers

Season to taste.
Bake at 380 ºF. for 20-30 minutes, depending how thick they are.
Cutting the chicken legs through the knee joint will make it cook quicker, but also drier.
Serve the chicken legs with half of the vegetables. (Pic6+7)

Pic8: rice, quinoa
Pic9: served
Pic10: beefsteak tomato, mayo

Remove rice and quinoa from the bags.
Mix together and serve.
Slice a beefsteak tomato and serve with mayo of your choice.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org