oven-marinated chicken legs by nadina. thank you nadina for the encouragement and support
- 3 chicken legs
- 300 gr sour cream
- 200 gr of mayonnaise
- a glass of rice mixture (with long, red and wild beans)
Preparation time: less than 60 minutes
RECIPE PREPARATION Baked chicken legs with rice:
Wash the thighs, wipe with a paper towel and season with salt and pepper. Mix the sour cream with the mayonnaise and the crushed garlic and add the marinated thighs. The next day, line a tray with baking paper, put the thighs with the sauce and cover the tray with baking paper. Leave it in the oven at 220 degrees for 20 minutes then turn the oven to 180 degrees, set aside the baking paper and leave it for another 30 minutes to brown nicely.
Wash the rice and boil it for 20 minutes in boiling water with a little salt, then drain the water and serve the garnish on the marinated legs in the oven.
Chicken legs with rice and baked vegetables
ingredients: 6 lower chicken legs, 2 glasses of rice, 2 carrots, 2 onions, a bell pepper, a clove of garlic, 4 tablespoons peas, 1/3 teaspoon turmeric, salt and ground black pepper to taste, 4-6 glasses of water, 1 broccoli
Method of preparation: The chicken legs are washed and drained in a sieve. Season with salt and black pepper, with the crushed garlic with the garlic press. Mix the thighs well with the ingredients and set aside. Peel an onion, wash and chop finely, peel and wash the carrot, then cut into slices, peel the pepper, wash and chop finely. Broccoli is washed and unwrapped in small bunches. In a deep frying pan, heat a little oil and cook the onion until it becomes slightly transparent, then add the rest of the vegetables and cook for 4-5 minutes. Over the vegetables add the washed rice, 3-4 cloves of garlic (chopped with a knife), turmeric and a little ground black pepper.
Mix well and cook for another 1-2 minutes. Grease a deep pan with oil and spread the rice with vegetables evenly in it, add a little more salt. Place the chicken legs on the surface of the rice with vegetables, pour 4 glasses of water over the ingredients in the pan. If the water will be absorbed during baking and the rice is not ready, add more hot water to the pan. Bake the pan in the oven at 180 ° C and bake for about 50 minutes.
- 200 grams of mushrooms, cut
- 1 small onion, chopped
- 1 green pepper, chopped
- 200 grams of butter
- 10 grams of Worcestershire sauce
- 400 grams of boiled rice
- 6 chicken legs
- the juice of a lemon
- 10 grams of paprika
Heat a little butter in a pan. Add the mushrooms, onions and green peppers. Let it simmer on the fire. Then add the Worcestershire sauce and spices. Add the rice. Leave it on the fire for a few more minutes.
Then fill the thighs with the rice composition. Then arrange the thighs in a tray.
In a bowl, mix the butter with the lemon juice and paprika. Grease the thighs with this sauce.
Put the tray in the oven for an hour.
Chicken legs with rice - baked pilaf!
The recipe for baked pilaf is a simple and quick one. The rice remains grain by grain, and the preparation has an appetizing appearance.
-2 glasses of rice (preferably long grain)
-8 chicken legs (wings or other parts)
-basket or other greenery
METHOD OF PREPARATION:
1. Pour oil into the pan, in which you will put the pilaf in the oven, add the rice and distribute it in an even layer.
2.Cut the carrot and bell pepper into cubes, then add them to the rice pan.
Advice. You can add any vegetables you like and find them in the fridge: fried onions, green peas, corn, etc.
3. Preventively wash the chicken legs, mix them with salt, black pepper and garlic given through the press, then leave them to marinate for a while.
4.Place the thighs in the pan, dipping them lightly in the rice.
5. Add the cherry tomatoes cut in half and the chopped basil.
6. Pour 4 glasses of hot water (2 servings of water to 1 serving of rice) and put the pan in the preheated oven to 180 ° C for 1 hour.
Baked marinated chicken legs with potato croquettes (semi-prepared) and white cabbage salad
A preparation that requires relatively little time and that pleasantly combines the most diverse flavors.
The big secret is the marinade in which the meat must be kept.
I used two whole boned thighs (cut in half) and two small pieces of breast ("lambs" - as they say), which I left to marinate for about 16 hours, cold, in a resealable bag ( zip-bag). I get about four normal portions out of here.
What the marinade contains (quantities are indicative):
- 3 tablespoons olive pulp oil
- 2 tablespoons soy sauce
- 2 teaspoons of honey
- 1 tablespoon Dijon mustard (with mustard seeds in it)
- 1 tablespoon balsamic vinegar of Modena
- 1 tablespoon dried thyme
- 1 tablespoon coriander seeds
- 1 teaspoon paprika
- 1 teaspoon dehydrated green onions
- 1 teaspoon sesame seeds
- ½ teaspoon freshly ground mosaic pepper (black, white, green, red)
- ½ teaspoon mixture "five flavors" (& # 8220five spices & # 8221 for people living in London or Dublin, & # 8220five perfumes & # 8221 for those in the hexagon) - spice used in Chinese food.
There are a lot of ingredients, but that's all the charm. Mix all the spices well and then massage the meat well with this mixture. Put everything (meat, excess spice mixture) in a resealable bag, remove the air from it, seal it and leave it in the fridge in the evening, until the next day at noon.
Preheat the oven to 180 ° C. Place the pieces of meat together with the sticky and related marinade in a Teflon tray greased with vegetable oil (eg grape seeds).
Cover the tray with perforated aluminum foil in several places or, better yet, with a sheet of baking paper that you have previously soaked in water and then squeezed (like a handkerchief). I learned the baking paper phase from Jamie Oliver and applied it countless times. The results are clearly superior to those obtained with aluminum foil.
Put the tray in the oven for 30 minutes, then remove the "lid", turn the meat over and leave it uncovered in the oven for another 25-30 minutes. From time to time, add the sauce from the pan to the meat, and after 12-15 minutes, turn the meat over. In this way it will brown nicely and evenly.
Recommended garnishes: mashed potatoes in shell, boiled rice. I used as a garnish some fresh potato croquettes taken out of the freezer, which I fried in palm oil.
Next to it goes a white cabbage salad rubbed with coarse salt, sprinkled with plenty of oil, in which you add a freshly ground black pepper powder, a few drops of sesame oil and a few drops of Modena vinegar.
For the ritual to be complete, a small brandy (20 mL) before and a glass of Sauvignon Blanc after! Good appetite!
Baked chicken legs with saffron rice garnish
What could be easier and tastier to prepare, for example for a lunch, than some baked, tender and tender chicken legs ?! As there is no specific way to prepare them, pre-set or nailed spices, all you have to do is go into the kitchen, open the spice cabinet and think about what you would like, what would suit you. with chicken & # 8230 One of the many variations could materialize through this chicken leg recipe.
The gasket remains the choice of everyone & # 8211 normal! & # 8211 but I opted for a rice with saffron.
For the preparation you need the following ingredients: 800 g chicken lower legs 3 cloves garlic, finely chopped 3 tablespoons olive oil 1 teaspoon cumin seeds 20 g ginger, finely chopped 1/2 teaspoon cayenne pepper salt 1 tablespoon sumac.
Preparation of baked chicken legs with saffron rice garnish: Put the olive oil and spices (cayenne pepper, cumin seeds and sumac) over the chicken legs. Mix well to dress, as evenly as possible, the chicken legs with the mixture of spices and oil.
Add the ginger and garlic and mix again.
Pour everything (chicken legs, spice mixture and oil) into a bag, close the bag tightly and refrigerate for at least 1 hour.
After at least 1 hour in which the chicken has been in the company of the seasoned oil, remove the chicken legs from the bag and place them in a tray.
Pour about 250 ml of water into the pan, next to the chicken (do not pour on top because it is a shame to wash it with the wonderful spices on it), and put it in the preheated oven at 180 degrees for 30 minutes.
After 30 minutes, remove the tray, turn the chicken legs and put them back in the oven for another approx. 30 minutes, at 200 degrees, to brown nicely.
Once the chicken legs have turned a red color, they can be served in the company of a flavorful rice with saffron.