Chicken legs with rice and stewed vegetables
4 servings
75 minutes
Chicken legs with rice and stewed vegetables is a harmonious combination of juicy baked meat, aromatic rice, and tender vegetables soaked in rich broth. This recipe has roots in traditional American cuisine, where comfort and nutritious food are valued. The spicy notes of garlic and celery salt enhanced by red pepper give the meat a pronounced flavor while the vegetables add freshness and lightness. Tomatoes in their own juice provide a slight acidity that complements the softness of the rice and chicken perfectly. Ideal for family dinners or cozy gatherings, while parsley adds fresh aromatic touches to complete the dish. It’s best to serve chicken legs hot to enjoy their tenderness and rich flavor.
1
Preheat the oven to 200 degrees.
2
Rub the chicken legs with red pepper, garlic, and celery salt. Bake for 20 minutes in a greased dish.
- Chicken leg quarters: 4 pieces
- Ground red pepper: 1 teaspoon
- Garlic salt: 1 teaspoon
- Celery salt: 1 teaspoon
3
Chop the onion. Cut the bell pepper into large cubes. Tear off the leaves of the parsley, set some aside, and chop the rest. Drain the juice from the tomatoes.
- Onion: 2 heads
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
- Parsley: 0.5 bunch
- Tomatoes in their own juice: 250 g
4
Remove the chicken thighs from the mold. Add rice, vegetables, and pour in the broth. Bring to a boil, season with salt and pepper.
- Rice: 250 g
- Vegetable broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the chicken thighs on top and bake for 30 minutes.
- Chicken leg quarters: 4 pieces
6
Serve the finished dish at the table, optionally garnished with parsley leaves.
- Parsley: 0.5 bunch
