Baked Chicken Legs with Rice and Peas
Directions
- 1Cut the chicken thighs diagonally.
- 2Cut the chicken thighs diagonally.
- 3Cut the chicken thighs diagonally.
- 4Drizzle with vegetable oil, season to taste with salt, pepper, garlic powder, and sweet paprika.
- 5Drizzle with vegetable oil, season to taste with salt, pepper, garlic powder, and sweet paprika.
- 6Drizzle with vegetable oil, season to taste with salt, pepper, garlic powder, and sweet paprika.
- 7Leave to marinate for 30 minutes.
- 8Leave to marinate for 30 minutes.
- 9Leave to marinate for 30 minutes.
- 10Place the marinated chicken legs on a wire rack.
- 11Place the marinated chicken legs on a wire rack.
- 12Place the marinated chicken legs on a wire rack.
- 13Pour rice into glasses.
- 14Pour rice into glasses.
- 15Pour rice into glasses.
- 16Add frozen green peas.
- 17Add frozen green peas.
- 18Add frozen green peas.
- 19Pour in liquid whipped cream and chicken broth.
- 20Pour in liquid whipped cream and chicken broth.
- 21Pour in liquid whipped cream and chicken broth.
- 22Bake for 40 minutes.
- 23Bake for 40 minutes.
- 24Bake for 40 minutes.
Ingredients
- 600 g chicken legs
- 600 g chicken legs
- 600 g chicken legs
- 40 ml vegetable oil
- 40 ml vegetable oil
- 40 ml vegetable oil
- 4 g salt
- 4 g salt
- 4 g salt
- 4 g black pepper
- 4 g black pepper
- 4 g black pepper
- 7 g garlic powder
- 7 g garlic powder
- 7 g garlic powder
- 5 g sweet paprika
- 5 g sweet paprika
- 5 g sweet paprika
- 250 g rice
- 250 g rice
- 250 g rice
- 100 g frozen green peas
- 100 g frozen green peas
- 100 g frozen green peas
- 300 g cooking cream
- 300 g cooking cream
- 300 g cooking cream
- 300 ml chicken broth
- 300 ml chicken broth
- 300 ml chicken broth
Equipment
ovenknifebowlglassesbaking traywire rack