How to make
In a large pot put the chicken legs - cleaned and washed along with the vegetables for the broth - the carrots and onions and leeks, peeled and halved, the celery - cut into large pieces and the coriander leaves - whole without chopping them. Add the oil and a pinch of salt and cover them with plenty of water. Boil for about 30 minutes.
During this time, finely chop the other head of onion and leeks (the green part of it can also be added to the broth). Fry them in the oil, until they're ready and pour the rice to fry briefly with them, until it becomes transparent (it is good to wash it from the starch beforehand).
Remove the cooked chicken legs and strain the broth, by measuring one part rice to 3 parts broth. Preheat the oven to 380°F (195°C).
Transfer the rice into a baking pan and pour the aromatic broth over it. Season with black pepper, salt, dill and mix. Place the chicken legs in the baking pan and sprinkle them with rosemary. You can put a piece of butter on each of them. Place them in the already heated oven and bake, until the water evaporates and the rice swells up - about 20-25 minutes.
The oven-baked chicken with rice dish is taken out and covered with a clean cloth to stew for 10 minutes and then you can serve it.
Enjoy your meal!
