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

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.

Chicken Legs with Rice and Peppers

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5 from 3 reviews

Author: Living the Gourmet

Print Recipe

Ingredients

Units Scale

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:

Preheat Oven 350 degrees F.
Combine all of the ingredients for the rub in a small bowl and mix.
Rub each chicken leg with the mixture and place in a baking dish and drizzle each leg with canola oil.
Bake 55 – 60 minutes until a nice golden color is achieved and the juices run clear.

For the Rice:

Prepare the rice as directed and set aside for the peppers.
Combine all of the ingredients for the dressing in a small bowl and set aside.
Place the jalapeño pepper whole in a small frying pan and grill until slightly charred; removed from heat and let cool.
Place the long sweet peppers in a large heavy cast iron frying pan and grill until slightly charred; remove from heat and let cool.
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.
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.
Plate the rice; top with the sautéed peppers and the chicken legs; drizzle the dressing over the plated dish, the chopped parsley and serve.

Category: Main Dish

Enjoy with Love,
Catherine
xo
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Chicken Legs with Rice and Peppers