This delicious recipe combines succulent baked chicken legs with a flavorful vegetable rice that makes for a perfect dinner. Let’s get started!
Ingredients
For the Chicken:
- Chicken Legs: 8
- Salt: to taste
- Ground Black Pepper: to taste
- Ground Coriander: to taste
- Chicken Seasoning: to taste
- Garlic: 2 cloves, minced
- Vegetable Oil: as needed
- Soy Sauce: 30-40 ml
The Vegetables:
- Onions: 2, chopped
- Carrot: 1, diced
- Sweet Peppers: 2, chopped
- Tomatoes: 4, chopped
- Salt: to taste
- Vegetable Seasoning: to taste
- Dried Parsley: to taste
- Paprika: to taste
- Vegetable Oil: as needed
For the Rice:
- Rice: 2 cups
- Salt: to taste
- Meat Seasoning: to taste
- Allspice: to taste
- Bay Leaf: 1
- Water: 2 cups
- Butter: to taste
Instructions
Prepare the Chicken:
- Season Chicken:
- Place the chicken legs on a plate.
- Season the chicken legs with salt, ground black pepper, ground coriander, and chicken seasoning.
- Add the minced garlic and vegetable oil.
- Pour soy sauce over the chicken legs and mix well.
- Leave the chicken to marinate for 15-20 minutes.
Prepare the Vegetables:
- Mix Vegetables:
- In a separate bowl, mix the chopped onions, diced carrot, chopped sweet peppers, and chopped tomatoes.
- Season the vegetables with salt, vegetable seasoning, dried parsley, and paprika.
- Add a little vegetable oil to the mixture and stir well.
Bake the Chicken:
- Preheat Oven:
- Preheat the oven to 200°C (392°F).
- Bake Chicken:
- Place the marinated chicken legs on a baking tray lined with parchment paper soaked in water.
- Bake the chicken in the preheated oven for 25-30 minutes. If you have a convection oven, use the fan for even cooking.
Cook the Rice:
- Prepare Rice:
- In a pot, combine the rice, salt, meat seasoning, allspice, and bay leaf.
- Add 2 cups of water and a bit of butter.
- Bring the mixture to a boil, then reduce the heat to 180°C and cook for 30 minutes until the rice is tender and water is absorbed.
Serve:
- Serve Dish:
- Once everything is cooked, serve the baked chicken legs alongside the vegetable rice on a plate.
- Enjoy your delicious meal!
Tips for Success
- Marination: Allowing the chicken to marinate helps to enhance the flavor and tenderness.
- Even Cooking: Using a convection oven helps to ensure even cooking by circulating hot air around the chicken.
- Flavorful Rice: Adding spices like allspice and bay leaf to the rice enhances its flavor, making it a perfect complement to the chicken.
Health Benefits
This meal not only tastes great but also provides several health benefits:
- High in Protein: Chicken legs are an excellent source of lean protein, essential for muscle growth and repair.
- Rich in Vitamins: The vegetables provide a variety of vitamins and minerals, including vitamins A, C, and K.
- Whole Grains: Rice is a good source of energy and fiber, promoting digestive health.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken thighs or breasts, but adjust the cooking time as boneless cuts cook faster.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Q: Can I add other vegetables to the rice?
A: Absolutely! You can add peas, corn, or green beans to the rice for added flavor and nutrition.
Q: Can I make this recipe spicy?
A: Yes, you can add chili powder or cayenne pepper to the seasoning mix for a spicy kick.
Conclusion
This Baked Chicken Legs with Vegetable Rice is a wholesome and flavorful meal that’s perfect for any occasion. With its juicy chicken, tender vegetables, and perfectly seasoned rice, it’s sure to be a hit with your family and friends. Enjoy this delightful dish!
Read Also: Mushroom and Pepper Rice: An Easy and Delicious Dinner