Spanish Style Chicken Legs

• 3 chicken legs
• 300 ml chicken stock
• 100g long grain rice
• 1 pinch of saffron
• Salt and pepper
• 2 tomatoes
• 2 courgettes
• 1 green pepper.

Place the chicken legs in the rice bowl. Season with salt, pepper and saffron. Wash the rice and add to the bowl together with the stock. Place the rice bowl in the bottom steaming basket.

Cut the tomatoes in four, the courgettes into thick slices and the pepper into strips. Place all the vegetable in the top steaming basket.

Steam for 50 minutes. Serve all the vegetables, chicken and rice together.