Rice with quail legs, courgette and raisins
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Quail legs edible portion; 16 pieces, about 500 g bone-in 300 g
- Courgette 300 g
- Spring Onion 120 g
- Raisins 30 g
- Chicken stock 300 g initial cooking and 700 g rice 1000 g
- Soy sauce 30 g
- Extra virgin olive oil 30 g
- Parsley chopped 4 g
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Method
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Pat the quail legs dry and brown in the oil for 6–8 minutes in a wide casserole. Chop the spring onion, add and soften for 5 minutes. Pour in 300 g stock, cover and simmer gently for 10 minutes.
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Dice the courgette and add with the rice and raisins. Pour in the remaining 700 g stock and soy sauce and bring to the boil.
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Cook uncovered for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat. Check the rice is tender and the meat reaches 74°C near the bone without the probe touching it.
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Rest for 5 minutes, add the parsley and serve four legs per person with their rice.
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