How to make
Here`s the secret to one of grandma`s simplest, yet tastiest, dishes:
Season with salt and black pepper to taste, boil the chicken legs until fully ready. Peel and dice the celery, chop the onions as you would for meatballs.
Wash and drain the rice. Heat 4 tbsp sunflower oil and braise the celery and onions in it. Once the vegetables are nearly ready, add the rice and while stirring nonstop, braise for 2-3 min.
Pour the contents of the pan into a baking tray. Pour on the hot chicken broth over the prepared mixture in a 1:3 ratio, in other words - 4 1/3 cups (1050 ml) broth for every 1 2/5 cups (350 g) rice. Cut the chicken legs in such a way to separate the thighs from the legs themselves, cover them with the rice.
Bake in a 360°F (180 °C) oven until the rice absorbs all of the broth and forms a light crust. Serve warm, sprinkled with fresh parsley if desired.
