Bulgarian rice with chicken recipe

Ingredients

• 1½ cup risotto rice
• 4 chicken legs (cut)
• ¼ celeriac
• 1 chicken stock
• 2 carrots
• 2 sticks celery
• 4 sticks spring onion
• 1 yellow pepper
• 1 red pepper
• 1 clove garlic
• 2 tsp Fresh Ginger
• Salt
• Black Pepper
• Turmeric

1. Dice the vegetables.
2. Dump the chicken legs in a skillet and fry with some olive oil. Set aside.
3. Put the chopped vegetables in a pot. Add the rice and fry.
4. Add the chicken leg and chicken stock. Include salt, pepper, and turmeric to taste.
5. Bake in an oven over 320 degrees Fahrenheit for 20 minutes.
6. Serve and enjoy.