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Chicken Legs And Rice Recipe Easy

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Top 21 Chicken Thighs and Rice Bake Best Round Up Recipe Collections
Top 21 Chicken Thighs and Rice Bake Best Round Up Recipe Collections from skinnytaste.club

Description

Chicken legs and rice are a classic combination that makes for a delicious and easy meal. This recipe is perfect for those who are short on time but still want a hearty and flavorful dish. The chicken legs are seasoned with a blend of spices and then baked to perfection, while the rice is cooked with chicken broth and vegetables to absorb all the delicious flavors. This recipe is sure to become a family favorite!

Prep Time

The prep time for this recipe is minimal, taking only 10-15 minutes to gather all the ingredients and season the chicken legs.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes, with 45 minutes of baking time for the chicken legs and 30 minutes for the rice.

Ingredients

  • 6 chicken legs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 2 cloves garlic, minced
  • 2 tbsp olive oil

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Measuring spoons and cups
  • Cutting board and knife

Method

  1. Preheat the oven to 375°F.
  2. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper.
  3. Place the chicken legs in the baking dish and rub the spice mixture over each leg, making sure they are evenly coated.
  4. Bake the chicken legs for 45 minutes or until the internal temperature reaches 165°F.
  5. While the chicken is baking, prepare the rice. Heat the olive oil in a large skillet over medium heat.
  6. Add the onion, celery, and carrot to the skillet and cook for 5-7 minutes or until the vegetables are softened.
  7. Add the minced garlic to the skillet and cook for an additional 30 seconds.
  8. Add the uncooked rice to the skillet and stir to coat the rice with the vegetable mixture.
  9. Pour in the chicken broth and bring the mixture to a boil.
  10. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes or until the rice is cooked through and the liquid has been absorbed.
  11. Remove the chicken legs from the oven and serve alongside the rice.

Notes

For a spicier flavor, add a pinch of cayenne pepper to the spice mixture.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 395
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 120mg
  • Sodium: 880mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 32g

Recipe Tips

For a crispier skin on the chicken legs, broil them for 2-3 minutes after baking. Leftover rice and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of chicken broth or water.

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