Simple Yellow Rice With Chicken Legs Recipes

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Steps:

• 1. Preheat oven to 350°F. Set the oven rack in the middle of the oven.
• 2. Spray a 9" X 13" glass or heavy metal pan with vegetable release spray.
• 3. Sprinkle one teaspoon of Lawry's Garlic Salt evenly in the bottom of the pan.
• 4. Wash and pat dry the leg quarters. If the pieces are extra-large, cut the legs and thighs apart. Place the chicken pieces on top of the garlic salt, being careful not to crowd them.
• 5. Sprinkle the rest of the Lawry's Garlic Salt on top of the chicken.
• 6. Sprinkle the teaspoon of paprika over the chicken pieces.
• 7. Bake at 350°F for approximately one hour, or until juices in the pieces run clear and the skin is crispy.
• 8. After the chicken has been in the oven for 30 minutes, prepare the rice.
• 9. Melt 1-2 tablespoon butter in a 2 quart covered saucepan. Once the butter has melted, sauté the uncooked rice, stirring carefully until all the rice grains are coated with the butter.
• 10. Next, stir in the chicken broth and water. Bring to a boil, then cover and simmer the rice for 15-20 minutes. Keep warm until the chicken is done.
• 11. Remove the chicken from the oven. Measure out one tablespoon of the drippings, and stir them into the cooked rice. The cook needs to taste the rice and add salt as needed.
• 12. Serve the chicken and rice with a side salad or steamed broccoli.

Steps:

• Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
• Cook rice according to directions, using broth instead of water.
• About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
• When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
• Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.