Macedonian Rice Pan with Chicken Legs

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	40 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Let the chicken legs boil in salted water for about 20 minutes.
In the meantime, dice the onions and fry them until translucent. Place the raw rice in a baking dish or on a tall baking sheet. When the chicken legs are cooked, remove them from the water and place on top of the raw rice. Spread the fried onions over the rice. Now pour the water in which the chicken legs were cooked over it. Just enough until the rice is well covered! Now sprinkle the pepper, vegeta and paprika powder over it (both over the rice and over the chicken).
Place the tray or the tin in the oven at 180 ° C until all the water has been absorbed by the rice. If the rice is not done yet, simply add some more water to it.
A tip for bargain hunters: If you cook the meat and add soup vegetables, you can still use the rest as poultry stock or eat as chicken soup.

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.