This recipe delivers a complete, comforting meal with minimal cleanup – perfect for busy weeknights! Tender, juicy chicken legs are cooked alongside fluffy rice in a single pan, infused with aromatic herbs and spices. Forget complicated instructions and multiple dishes; this one-pan wonder simplifies dinnertime without sacrificing flavor.
What You'll Need:
Ingredients:
- 4 bone-in, skin-on chicken legs
- 1 ½ cups long-grain white rice
- 3 cups chicken broth (or water for a lighter flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
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Prep the Chicken: Pat the chicken legs dry with paper towels. This helps them brown better. Season generously with salt, pepper, paprika, oregano, and thyme.
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Sauté Aromatics: Heat the olive oil in a large oven-safe skillet (at least 12 inches) over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Brown the Chicken: Add the seasoned chicken legs to the skillet and brown them on all sides, about 3-4 minutes per side. This step creates a delicious crust.
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Add Rice and Broth: Stir in the rice and cook for 1 minute, stirring constantly, to toast the grains slightly. Pour in the chicken broth (or water).
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Bake to Perfection: Bring the mixture to a simmer on the stovetop. Then, transfer the skillet to a preheated oven at 375°F (190°C). Bake, covered, for 25-30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
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Rest and Serve: Remove the skillet from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Frequently Asked Questions (FAQs)
This section addresses common questions people have about making chicken legs and rice.
Can I use different types of rice?
Yes, you can experiment with other types of rice, such as brown rice or basmati rice. However, adjust the cooking time accordingly. Brown rice generally requires longer cooking time. For basmati rice, you might need slightly less liquid.
How do I know if the chicken is cooked through?
The chicken is cooked through when its internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The juices should also run clear when pierced with a fork.
Can I add vegetables to this recipe?
Absolutely! Feel free to add other vegetables like carrots, celery, bell peppers, or peas. Add them along with the onions and garlic during step 2.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the chicken as instructed in step 3. Then, transfer the chicken and all the other ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
What are some variations I can try?
You can experiment with different herbs and spices to customize the flavor. Consider adding lemon juice or zest for a brighter flavor, or a pinch of red pepper flakes for a touch of heat. You could also incorporate different protein sources such as thighs or drumsticks.
This recipe provides a delicious and easy way to enjoy chicken legs and rice. Experiment with different flavors and vegetables to create your own perfect version! Remember to always check the chicken's internal temperature to ensure it's fully cooked. Enjoy!
