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Chicken Legs with Rice and Peppers

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A comforting meal, that is easy to prepare. Perfect for weeknights or weekends.

Living the Gourmet: Chicken Legs with Rice and Peppers

The days are much longer now giving much more time to the chores to be completed and the tasks on the schedule of the day. Though with the longer days there seems to be less time for rest and the lingering time at the table. I miss this time and long for the days when the chairs stay full longer and the smiles and conversation last long after the coffee has been served.

Preparing this dish did not take long and it is the simplest of fare. I enjoyed it very much to linger and talk and revel the time as it seemed to captivatingly stand still for me; to take in the moments that are precious and priceless; a simple meal.

Living the Gourmet: Chicken Legs with Rice and Peppers

Chicken Legs with Rice and Peppers
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Ingredients

  • 8 chicken legs
  • Canola oil for drizzling
    • Spice Rub for the Legs:
  • 1/2 tsp. curry powder
  • 1/2 tsp. coriander
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cloves
  • 1/2 tsp. sugar
    • For the Peppers and Rice:
  • 1 1/2 - 2 cups of uncooked rice
  • 4 sweet long peppers – grilled and sliced
  • 1 jalapeño pepper – grilled and chopped – with or without seeds
  • 1/2 sweet onion - sliced
  • 2 cloves of garlic - chopped
  • 1/4 cup Italian parsley – chopped
  • 1 tbs. capers - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 2 – 3 tbs. of olive oil
    • Dressing for the Rice:
  • Juice of 1/2 lemon
  • 1 tbs. capers - chopped
  • 2 – 3 tbs. caper juice
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. sugar
  • 2 tbs. olive oil

Instructions

    For the Chicken:
  1. Preheat Oven 350 degrees F.
  2. Combine all of the ingredients for the rub in a small bowl and mix.
  3. Rub each chicken leg with the mixture and place in a baking dish and drizzle each leg with canola oil.
  4. Bake 55 – 60 minutes until a nice golden color is achieved and the juices run clear.
    5. For the Rice:
  5. Prepare the rice as directed and set aside for the peppers.
  6. Combine all of the ingredients for the dressing in a small bowl and set aside.
  7. Place the jalapeño pepper whole in a small frying pan and grill until slightly charred; removed from heat and let cool.
  8. Place the long sweet peppers in a large heavy cast iron frying pan and grill until slightly charred; remove from heat and let cool.
  9. Slice the peppers and remove the seeds from the large peppers. You may either keep the seeds from the jalapeño pepper or not, depending on how spicy you like your dish.
  10. Heat a large frying pan with olive oil; add the onions, garlic and sliced peppers and the seasonings; sauté until the garlic is fragrant and the onions are softened.
  11. Plate the rice; top with the sautéed peppers and the chicken legs; drizzle the dressing over the plated dish, the chopped parsley and serve.
7.8.1.2
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https://livingthegourmet.com/2015/03/chicken-legs-with-rice-and-peppers.html

Enjoy with Love,
Catherine
xo
Linking up to these parties and here.

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Comments

  2. Oh yummy, three of my favorite ingredients. Chicken, rice and peppers. I'm going to make this one. Have a fabulous day Catherine. Big hugs. ♥♥♥
    Reply

  14. This looks beautiful. I rarely cook chicken but when I do, I prefer chicken thighs, as they are the juiciest and tastiest part of the bird. Into my recipe box this goes:
    Reply

  17. Catherine, This is one beautiful entree! My only problem is that I can't handle the sweet peppers. I do love the jalopenos though... Take Care, Big Daddy Dave
    Reply

  18. This is the sort of meal that I love to sit down to at the end of a long day. It's healthy and delicious and I know would be a big hit with everyone in my family! And that spice blend looks killer!
    Reply

  22. Dear Catherine, This dish is awesome. What flavors coming from the rice, the peppers and the chicken rub. One bite of this and an explosion of goodness comes and fills your tummy with fabulous ingredients. Love the combo of this dish together, I can understand what you mean about the time. I feel the same way...always seems to be more time, but we somehow find something to fill it with. Thank you for sharing....Have a blessed week. Dottie :)
    Reply

  23. Truth be told we eat rice 3x a day in the Philippines. For sure, this scrumptious meal would be thoroughly enjoyed in any household in Manila! Great photography, too!
    Reply

  26. I have been staying away from rice because of the bad wrap they have gotten by some studies and then I turned to brown rice which I don't like as well. this recipe looks soooooooooooooooooo delish!
    Reply

  28. Ohhhhhh these look amazing. My hubby would complain about having to eat around a bone when it isn't wings but I love chicken legs. Thanks for sharing on Merry Monday.
    Reply

  29. Love the wonderful spices you have used in your Chicken Legs with Rice and Peppers, Catherine. What a delicious meal! Thank you for sharing with us at the Hearth and Soul hop. Pinned :-)
    Reply

  32. Dear Catherine, what a beautiful meal. We love to linger over a dish like this when time and company allow. It's a simple luxury that happens too seldom. The peppers with the chicken look absolutely delicious. Happy New Year my friend. May it be filled with joy, success and every blessing for you and your family. XOXO
    Reply

  37. This is the precise weblog for anybody UN agency must search out out concerning this subject. You notice such a lot its nearly arduous to argue with you. You completely place a spanking new spin on a topic that is been written concerning for years. Nice stuff, merely nice!
    Reply

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