Rice with Vegetables and Chicken Legs Recipe
We love rice with vegetables. But today I added chicken legs to my traditional recipe. It turned out to be a festive bright dish. I won’t say anything about taste. I’ll just say it’s worth a try.
Servings Prep Time
6 5minutes
Cook Time
40minutes
Servings Prep Time
6 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. For this dish, I took long-grain rice. My vegetables are freshly frozen, but of course you can also use fresh ones. Chicken drumsticks need to be salted and add ground black pepper.
  2. Measure out two cups of rice. Calculate the amount of rice according to the size of your mold. I take a large form of 34x22x6x.
  3. Lubricate the mold with sunflower oil and lay out a well-washed rice in a uniform layer.
  4. Finely chop the onion. Cut carrots into strips. Fry in sunflower oil.
  5. Spoon over a layer of rice (spread over the entire form).
  6. The next layer is tomatoes, green peas and bell peppers.
  7. Beautifully lay out the chicken legs. In a glass of hot water, dilute the salt. Fill out the form.
  8. Then add 3 more cups of water. Add water at the rate of 1:2. For a glass of rice – two glasses of water.
  9. Cover the mold with foil (or lid) and put in the oven for 25-35 minutes at a temperature of 200 C.
  10. 5 minutes before cooking, remove the foil and spread the chicken legs with grated cheese. Leave in the oven for a few more minutes. That’s it! Ready! You can call everyone to the table.
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