Baked Chicken Legs with Rice

Baked Chicken Legs with Rice
Baked Chicken Legs with Rice

While the recipe includes rice, which is a source of carbohydrates, the portion size and combination with protein and vegetables can make it suitable for a moderate carb diet. If you decide to substitute keto diet with another one with moderate carb intake. You may cook baked chicken legs with rice.

Baked Chicken Legs with Rice Calories
Baked Chicken Legs with Rice Calories


  • 1 kg of chicken legs
  •  500 ml of water (or slightly more)
  • 200 g of long-grain rice
  • 1 carrot
  • 1 clove of garlic
  •  5 tablespoons of olive oil
  •  Black pepper to taste
  •  Curry powder to taste
  • Dried garlic
  •  Salt to taste
Baked Chicken Legs with Rice Ingredietns

How to Make Baked Chicken Legs With Rice

Step 1. How to bake chicken legs with rice in the oven? It’s very simple. Start by preparing the necessary ingredients. If you are using a ready-made spice mix, be sure to read the composition on the package. Often, such mixes already contain salt and pepper, so take that into account to avoid oversalting or overpeppering the dish.

Step 2. Thoroughly rinse the rice with cold water. You can use any type of rice you prefer, whether it’s round-grain or long-grain, parboiled or specifically for pilaf.

Step 3. Wash the chicken legs, pat them dry, and place them in a bowl.

Step 4. Peel and grate the carrot using a coarse grater.

Step 5. Season the chicken legs with salt, black pepper, dried garlic, and curry powder. Mix everything well and let it marinate for about 30 minutes.

Step 6. While the chicken is marinating, heat the remaining vegetable oil in a frying pan. Add the grated carrot and sauté over medium heat until it becomes tender, stirring occasionally.

Step 7. Add the rinsed rice to the pan and mix it with the carrots. Season with salt and pepper, and stir again. Add 100 ml of water. Cook everything together, stirring, for another 5 minutes.

Step 8. Transfer the rice and carrot mixture to a baking dish and level it out. It’s preferable to use a baking dish with high sides since the rice will expand during baking. If you have a large baking dish and the rice spreads out thinly, it will be enough.

Step 9. Carefully pour clean water into the baking dish, covering the rice slightly. You will need to add more water as it evaporates during baking.

Step 10. Arrange the marinated chicken legs on top of the rice. Add a peeled clove of garlic. They should not be submerged in the water.

Step 11. Cover the baking dish with foil and place it in a preheated oven at approximately 180°C (350°F) for about 1 hour. It’s also recommended to place a piece of foil or parchment paper under the dish. After 50 minutes, check the readiness of the rice and the water level. If necessary, add a little more water and continue baking until the rice is cooked. Adjust the time and temperature according to your oven.

Step 12. Remove the foil and return the dish to the oven for an additional 10-15 minutes, or until the chicken forms a golden crust. If your oven has a grill mode, it’s better to use it. Enjoy your meal!

Baked Chicken Legs with Rice Ingredietns

Please note that ovens can vary. Cooking times and temperatures may differ from those indicated in the recipe. To ensure success with any baked dish, refer to useful information about the specific features of your oven.

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