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
- Category: Main Dish
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:
- 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.
Enjoy with Love,
Catherine
xo
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Mobile App Developers says
Awesome work.Just wanted to drop a comment and say I am new to your blog and really like what I am reading.Thanks for the share
April J Harris says
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 🙂
Rachel says
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.
Pam says
This is my kind of dinner! It looks fantastic.
Rose says
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!
Lauren @ Wicked Spatula says
This is absolutely gorgeous. The perfect dinner!
Jennifer A Stewart says
I am always looking for new chicken recipes! Can't wait to try this!
Abigail says
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!
Dottie Sauchelli-Balin says
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 🙂
Heather / girlichef says
My kids prefer chicken legs over any other part...so I know this dish would go over very well in my house!