Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 300 g rice, Turkish
- 4 chicken leg (s)
- 400 ml boiling water
- salt
- 1 onion (s)
- 5 tablespoon olive oil
- pepper
- Pul Biber
- Thyme
- 0.5 teaspoon ½ tomato paste
Print Recipe
Pin Recipe Instructions
- Wash the rice thoroughly and put it in warm water for about 30 minutes.
- Wash the chicken drumsticks and fry them in a pan on both sides, add 400 ml of boiling water, season with salt and cook on low heat for about 30 minutes with the lid closed.
- Fry the onions in oil, drain the water from the rice and add the rice to the onions, season with salt and the spices.
- Fry the rice for about five minutes, then add the stock from the chicken legs and turn off the stove.
- Put the rice in the round baking sheet and pour the chicken legs over it. Mix the tomato paste with three tablespoons of oil and brush the chicken leg with it, bake in the preheated oven at 180 ° C for about 30 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below