Chicken with Spanish Rice

• 4 chicken leg joints
• 2 oz (50 g) butter
• 1

Trim the chicken legs and remove any loose skin. Cut each one in half through the leg joint to make two pieces. Melt the butter in a large frying pan, add the chicken pieces and fry gently for about 5 minutes browning on both sides. Lift the pieces from the pan and place in a large casserole dish.

Peel and slice the onion. Halve, deseed and shred the green pepper. Add the sliced onion a