Detailed step -by -step recipe with photo: Step 1
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Prepare all ingredients for chicken legs in the oven with rice.
I had 6 chicken legs, the weight of which was 900 grams. You have 1 kg or a little less, more — we cook and do not worry. Cooking time remains the same.
I took frozen peas, which is not necessary to defrost in advance for our dish.
From the greens I have a shit-out-hole. Just take a little greenery that you have at hand, for aroma and color. Parsley, dill, a little green onion — all this is good.
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Step 2
Sprinkle chicken legs with seasoning, salt, pepper, pour a spoonful of olive oil and stir.
It takes about 1 tsp on the lower leg. Salt without a hill. This is given that seasoning without salt. In a seasoning, dry garlic, coriander and dry paprik must be present for me. Use your favorite chicken seasoning.
Olive oil so that the seasonings are evenly distributed.
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Step 3
Cut carrots and bell pepper with a small cube.
Peas remains unchanged. Do not defrost.
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Step 4
Rinse the rice well until the water becomes transparent. After water, drain.
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Step 5
Pour rice into the form and mix it with vegetables.
All these vegetables are not only good in rice, but also how bright they look! Nice to the eye, a sort of bright mosaic.
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Step 6
Place the legs on top and pour water (400 g), struck from 1 tsp. Without a slide of salt.
Salt is always subjective. See for yourself.
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Step 7
Scatter pieces of butter on top.
In the process of cooking, oil melts, absorbed with water in Fig.
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Step 8
Cover tightly with the foil shape and put in a hot oven, heated to 180 degrees, for about an hour.
If I fill with boiling water, then I reduce the time to 50 minutes.
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Step 9
Get chicken legs with rice from the oven and check for readiness.
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Step 10
Everything, chicken legs with rice in the oven are ready.
Serve sprinkled with finely chopped herbs.
I wish everyone a pleasant appetite!
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