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Description
This recipe comes together in less than an hour for a filling and delicious meal. Dark meat chicken is used here to ensure that it stays super moist throughout the cooking process. Fluffy rice is studded with a variety of vegetables such as carrots, onions, and tomatoes. This dish is super simple to make and the best thing about it is that it all comes together in one pan for easy clean-up.
Ingredients
US|METRIC
6 SERVINGS
- 8 chicken legs
- seasalt
- 3 Tbsp. olive oil
- 1/2 leek (chopped)
- 2 garlic cloves (minced)
- 1 onion (chopped)
- 1 carrot (cut into cubes)
- 75 grams tomatoes (peeled and chopped)
- 2 bay leaves
- thyme
- 1 1/2 cups long grain rice
- 50 mL white wine
- 3 cups vegetable broth
- salt
- ground black pepper
- fresh parsley (finely chopped)
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Directions
- Remove the skin from the chicken legs, and remove the tendon near the end. Season with sea salt.
- Heat 2 tablespoons of olive oil in the wok, and add the chicken legs.
- Cook the chicken for 8 to 10 minutes. Remove to a plate.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium870mg36% |
| Potassium510mg15% |
| Protein34g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C10% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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