Melt the cream cheese in the hot broth. Spread the rice in a large baking dish, season with salt and pepper, then spread the vegetables over the top. Pour the broth over it.
Season the chicken legs with oil, salt, pepper and paprika and place on top of the vegetables. Cook in the oven preheated to 200 ° C for about 60-80 minutes. I can`t give an exact time, because it always varies, the rice has to be done and the chicken legs should be ready before the rice, just take them out and keep warm.
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