Chicken legs baked in the oven with rice

Servings: 4 Cooking time: 1:00 minutes

Chicken legs, baked in the oven, be verytasty, if bake them with rice and canned tomatoes, add some olives and some herbs. I was left with some olives from the salad, and I have made with them a wonderful tomato sauce for chicken legs baked in the oven. Olives add flavor the sauce, in addition, if I did not use them, they would be lost in the refrigerator - there were quite a few, and for anything else would not be enough.

Note: I fry the chicken, cook the sauce and then baked chicken legs with rice in the oven in a roasting tin: less dishwashing!

If you want to make the dish even more delicious(For guests, for example) before baking sprinkle with a little grated cheese. A ready-made chicken, baked with rice, garnish with finely chopped greens. The dish is irresistible, you'll see!

By the way, if you still know how to cook chicken legs in the oven, see this page.

Ingredients for "Chicken legs baked in the oven with rice":

  • 4 chicken thighs with bones and skin;
  • salt and pepper (black or red) - to taste;
  • 1 tbsp. spoon vegetable oil;
  • 4 cloves of garlic;
  • 1 can (350 mL) canned chopped tomatoes;
  • 10 black olives, pitted;
  • 0.5 teaspoon hops-suneli.;
  • 2 cups chicken broth;
  • 1 cup long-grain rice;
  • a small bunch of parsley (optional).

The recipe for "Chicken legs baked in the oven with rice":

My legs and sprinkle with salt and pepper
Wash in running water and chicken thighs dry them with a paper towel. Then sprinkle both sides with salt and pepper.

Heat the oil in a frying pan
Heat the vegetable oil in a skillet or large deep skillet on medium heat. Once the oil is heated, put the skillet chicken thighs skin side down.

Fry chicken legs on both sides
Fry them on each side until golden brown (approximately 5-7 minutes per side), then transfer to a clean plate.

Fry the garlic in a skillet
Drain excess fat from the sauté pan, leaving a little bit,to fry the garlic. Make a small fire, add the chopped garlic and cook, stirring, for about one minute or just until the garlic is soft and begins to emit sharp flavor.

Adding to the skillet tomatoes, olives and spices
Add canned (or fresh, choppeddiced) tomatoes with juice, hops-suneli, sliced ​​olives and a little freshly ground black pepper. Mix all the ingredients, a little increase heat and bring the sauce to a boil.

Add the broth in a pot and rice
Add to the skillet chicken broth and pour the sauce rice cereal. (If the rice is of good quality, it is not necessary to wash).

Add the chicken legs in the skillet
Mix rice with tomato sauce, in a saucepan, add the previously fried chicken thighs and press them a bit, so they plunged into the liquid.

Bake chicken legs with rice in the oven
Again, bring the sauce to a boil, cover the saucepan with a lid and put it in the oven for 30 minutes at 180 gr.S.

Chicken legs baked in the oven ready
After half an hour in the oven roasting chicken legs with rice ready!

Sprinkle chicken legs baked in the oven with chopped herbs
Remove them from the oven, sprinkle with finely chopped parsley, cover and allow to stand for 5 minutes to greens softened by heat.

Serve baked chicken with rice
You can then apply the pieces of chicken, baked with rice in a plate and serve.
Bon Appetit!


Spread chicken baked with rice in cruets
  • I cooked my chicken baked with rice not forguests, and to take a job as a lunch. Spread in plastic containers and send in the refrigerator. Hearty, tasty, practical and very comfortable!
  • For this dish is equally good as canned tomatoes, and fresh, blanched (without skin) and diced.
  • If you do not have a prepared broth, use water plus 1-2 bouillon cubes. This "trifle" significantly affects the taste of the rice.
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