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Chicken Legs with Rice and Mushrooms in the Oven

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Chicken Legs with Rice and Mushrooms in the Oven
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14/03/2018
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
Servings
6
"A dish anyone can make - classic chicken legs with rice and mushrooms."

Ingredients

  • chicken legs - 6
  • onions - 1 head ripe
  • carrots - 1
  • mushrooms - 9 oz (250 g)
  • rice - 1 1/5 cups (300 g)
  • salt
  • oil
  • black pepper
  • turmeric
  • parsley - fresh
measures

How to make

Boil the chicken legs in a pot of water with 1 tsp salt for 15 min., then rinse under running water.

Chop the mushrooms and boil them in a separate pot for 10-15 min., then strain in a colander.

Chop the onion finely, grate the carrot and place them in a pan with 4-5 tbsp oil to saute, add the strained mushrooms to them. Also add 1 tsp salt, 1 pinch black pepper, pinch of turmeric and 1 1/5 cups (300 ml) water to them.

Pour the rice in a tray, add the sauteed onions, carrot and mushrooms. Stir with a fork to distribute the rice and veggies evenly in the tray, then arrange the chicken legs on top.

Pour in water to cover the rice and legs. You can add a little more salt and finely chopped parsley if desired.

Put the tray in a 360°F (180 °C) oven for 30-40 min.

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