A versatile chicken recipe that can be served whole or cut up, making it ideal for both kids and adults. The dish includes chicken legs stuffed with a flavorful vegetable mixture, served with a delicious tomato sauce.
1: Finely chop the onion, red bell pepper, zucchini, and mushroom.
2: Oil a pan and sauté the onion until translucent.
3: Add the bell pepper and zucchini, and sauté for another 7 minutes.
4: Add the mushrooms and sauté everything until soft.
5: Mix in the tomato paste, garlic powder, paprika, salt, and pepper.
6: In a deep baking dish, pour in the tomato sauce and mix in the sugar and salt.
7: Open up each pargiot and carefully stuff the vegetable mixture inside while holding it firmly and rolling it back into its original shape.
8: Position the pargiot tightly in the tomato sauce until you fill the pan, and add vegetable mix on top.
9: Cover firmly with foil and bake at 350°F for 1 hour.
10: Uncover and bring up the temperature to 400°F for at least 30 minutes, or until fork tender.
