Oven baked chicken and rice
4-6 chicken legs (or whole thighs)
1 cup of round rice
1 grated carrot
Dry or fresh parsley (option)
Oil and butter
Rinse the chicken legs, removing any feather residue or broken bone particles. Place in a ceramic baking dish. Rub with salt and pepper. Pour over enough water to cover them halfway. Put a dice of butter on each leg and dip a few peppercorns in the water. Bake at 200°C, basting the chicken from time to time and turning it once or twice.
When the chicken legs are well cooked through (in about 60 minutes), add the rinsed rice, carrot and a little dried parsley. Stir in 4 cups of boiling water and return the dish to the oven. Continue cooking until the rice absorbs the liquid (count 25 to 30 minutes).
Out of the oven, cover the dish and let stand for about 20 minutes before serving.