Chicken legs:
Dissolve the salt in water. Marinate the chicken legs in the salt water for 4 hrs in the fridge. Remove from the salt water and pat dry. Melt the butter and stir in the rose pepper. Blend with the olive oil and brush the chicken legs with this paste. Vacuum and cook in your fusionchef sous vide water bath at 65 °C for 4 hours. To finish brown under the grill.

Peppers:
Quarter the peppers, cut out the stubs and remove the seeds. Cut each quarter into three pieces, salt, and vacuum with the other ingredients. Cook your fusionchef sous vide water bath at 85 °C for 30 minutes and glaze in a pan shortly before serving.

Herbed rice:
Vacuum the rice with the water and salt. Cook in your fusionchef sous vide water bath at 95 °C for 60 minutes. When done, put the rice into a casserole and fold in the herbs. Season to taste.

To round off the, dish we recommend serving it with dark gravy.