Spring rice with chicken

Пролетен ориз с пиле1 1024x768 Spring rice with chicken

Spring rice with chicken


4 chicken legs
3 stalks of spring onion
1 cup of round rice
½ bunch of parsley
½ bunch of flat mint
50 ml of oil or olive oil
Black pepper and salt to taste


Rinse and place the chicken legs in a deep baking dish (ceramic for example). Season with salt and pepper and a drizzle of oil. Pour over a little boiling water, just enough to cover the chicken legs halfway up. Place in an oven preheated to 200°C and roast for about 1 hour, turning the meat once or twice throughout cooking.

Cut the onions into rings and cook them in a drizzle of oil. Add the rice, previously rinsed in a colander. As soon as it looks transparent, add the finely chopped parsley and mint and cook for another 1 to 2 minutes. Then, spoon this preparation between the chicken legs. Stir in gently 3 cups of boiling water, season with salt and pepper. Return the dish to the oven and continue cooking until the rice has absorbed all the liquid. Count about 25 to 30 minutes.

Cover the dish and let rest for about 20 minutes, before serving.

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