Rice with Vegetables and Chicken Legs

We love rice with vegetables. But today I have added chicken legs to my traditional recipe. It turned out to be a festive bright dish. I won’t say anything about taste. I’ll just say it’s worth a try!

Cook: 1 hour 20 minutes
Servings: 6

Ingredients

• Rice – 2 cups
• Chicken drumstick – 8 pcs.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Sunflower oil – 30 ml
• Cherry tomatoes to taste
• Green peas – to taste
• Bulgarian pepper – to taste
• Hard cheese – to taste
• Salt to taste
• Black pepper (ground) – to taste

Directions

1. We measure out two glasses of rice. Calculate the amount of rice according to the size of your mold (I took a large 34x22x6 cm mold). Chop vegetables finely.
2. Lubricate the mold with sunflower oil and distribute the well-washed rice in an even layer. Fry onions and carrots in sunflower oil. Spread with a spoon on a layer of rice (distribute over the entire form).

   

3. The next layer is tomatoes, peas and bell peppers. We lay the chicken legs beautifully. Dilute salt in a glass of hot water, pour into a mold. Then add 3 more cups of water (add water at the rate of 1: 2, for a glass of rice – two glasses of water).

   

4. Cover with foil and put in the oven for 50-60 minutes, cook at 190-200˚C. 5 minutes before readiness, remove the foil and put the grated cheese on the chicken legs. Leave the rice with vegetables and chicken legs in the oven for a few more minutes.

Rice with chicken and vegetables is ready! You can invite everyone to the table.