chicken legs and rice recipe

Written ByJenny Smyth Posted on
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The Best chicken legs and rice recipe

I’m so excited to share with you one of my family’s favorite recipes – chicken legs and rice. This dish has been a staple in our household for years, and I’m not sure where we’d be without it. The idea of chicken legs and rice is actually rooted in traditional cuisine from the Mediterranean region, where slow-cooked meats and hearty grains are a big part of the diet.

The dish is incredibly easy to make, and yet it’s so satisfying to eat. I remember my kids when they were younger would always request this for dinner, and now that they’re older, they still ask for it whenever they come home. There’s just something about the combination of flavors that gets everyone in the mood for a cozy night in.

And the best part? It’s ridiculously easy to make. All you need is some bone-in chicken legs, a bag of uncooked rice, and some basic spices.

You can adjust the seasonings to taste, but I find that a simple mix of salt, pepper, garlic powder, and paprika does the trick nicely. Simply brown the chicken in a skillet until it’s nice and golden brown on all sides, then transfer it to a large pot or Dutch oven with some water and let it simmer until the meat is tender and falls off the bone. While that’s cooking, cook your rice according to package instructions and set it aside.

Once the chicken is done, fluff in some chopped fresh herbs like parsley or cilantro if you like – this adds such a bright pop of color to an otherwise humble dish. And there you have it! A delicious meal that’s sure to please even the pickiest eaters.

I love serving this with some crusty bread or a side salad for a complete meal.

Chicken Legs and Rice

4.9 from 1875 votes

A comforting and flavorful dish featuring crispy chicken legs served over fluffy rice. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 chicken legs
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Rice

2 cups long grain rice
4 cups chicken broth
1 tsp salt
1 tbsp butter

👨‍🍳Directions

1Preheat oven to 400°F.
2In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper.
3Rub the spice mixture evenly over the chicken legs, ensuring they are well coated.
4Drizzle the chicken legs with olive oil and place them skin side up on a baking sheet.
5Bake for 45 minutes or until the skin is golden brown and the internal temperature reaches 165°F.
Set aside.
6While the chicken is baking, rinse the rice under cold water until the water runs clear.
7This helps to remove excess starch and prevents the rice from becoming too sticky.
8In a large pot, combine the rice, chicken broth, and salt.
9Bring the mixture to a boil over high heat.
10Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes.
11After 20 minutes, remove the pot from the heat and let it sit, covered, for an additional 10 minutes.
12This allows the rice to steam and become fluffy.
13Fluff the rice with a fork and stir in the butter.
14Taste and adjust the seasoning if needed.
15To serve, divide the cooked rice among four plates and place a chicken leg on top of each serving.
16Enjoy the crispy chicken legs with the fluffy rice.

🔧Equipment

Baking sheet
Mixing bowl
Large pot with lid
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra flavor, you can add vegetables like carrots and peas to the rice while it cooks. Make sure to check the chicken legs during baking to ensure they do not burn.

This recipe has been a staple in our household for years because it’s just so easy to make and always satisfies our appetites.

It’s perfect for busy weeknights when we need something quick but still want something nutritious.

One thing I love about this recipe is how versatile it is – whether we’re serving company or just having a quiet night at home with the family, this dish always fits right into place.

❓ Frequently Asked Questions About Chicken Legs and Rice

Q: What type of chicken should I use?

For this recipe, you’ll want to use bone-in chicken legs. Boneless chicken will cook much more quickly than bone-in pieces, which can result in overcooked meat.

Q: Can I use different types of rice?

Yes! While long-grain white rice is traditional in many parts of the world, you can also experiment with other varieties like jasmine or basmati if you prefer them.

Q: How do I know when the chicken is cooked through?

The easiest way to check if your chicken is cooked through is by inserting an instant-read meat thermometer into one of the thicker parts of the meat. It should read at least 165 degrees Fahrenheit.

Q: Can I make this recipe ahead of time?

While you can’t cook the entire dish ahead of time (as it will become mushy), you can prepare all your ingredients up until cooking time and store them separately in airtight containers.

Q: Is this recipe suitable for special diets?

This recipe should work fine for most people with common dietary restrictions; however, be sure to omit any added salt or seasonings if necessary due to health reasons.

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