You will never bake chicken legs any other way! The result will amaze you

Are you ready to embark on a culinary adventure that will leave your taste buds dancing with joy? This chicken and rice dish, paired with a fresh vegetable salad, is not only easy to prepare but also packed with flavors and nutrients. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to impress.

Ingredients Overview

Main Ingredients

  • 400 g rice
  • 1 red bell pepper
  • 2 onions
  • 100 g mushrooms
  • 18 chicken legs

Seasoning and Sauces

  • 5 g sweet paprika
  • 5 g garlic powder
  • 5 g black pepper
  • 5 g salt
  • 500 g cooking cream
  • 500 ml chicken broth

Salad Ingredients

  • 1 cucumber
  • 1 carrot
  • 300 g cabbage
  • 10 g dill
  • 10 ml apple vinegar
  • 5 g sugar
  • 3 g salt
  • 3 g black pepper
  • 10 ml olive oil

Preparation Steps

Prepping the Vegetables

Start by dicing the red bell pepper, onions, and mushrooms. Ensure they are cut into small, even pieces to allow for uniform cooking.

Cooking the Rice

Cook the rice according to the package instructions. Typically, this involves boiling water, adding rice, and letting it simmer until tender.

Preparing the Chicken

In a large bowl, mix the sweet paprika, garlic powder, black pepper, and 5 g of salt. Rub this mixture thoroughly onto the chicken legs. Wrapping the base of each chicken leg with aluminum foil helps keep them moist and upright during baking.

Cooking Instructions

Baking the Chicken

Preheat your oven to 180°C (350°F). Place the seasoned chicken legs standing up in a baking dish. This presentation not only looks impressive but also ensures even cooking.

Preparing the Sauce

In a separate bowl, combine the cooking cream and chicken broth. Pour this mixture over the chicken legs and rice in the baking dish. The creamy sauce will soak into the chicken and rice, adding a rich flavor.

Bake in the preheated oven for 50 minutes, or until the chicken is fully cooked and the sauce is bubbling.

Making the Vegetable Salad

Chopping the Vegetables

While the chicken is baking, finely chop the cucumber, carrot, cabbage, and dill. Aim for small, bite-sized pieces to ensure the salad is easy to eat.

Mixing the Salad Dressing

In a bowl, mix the chopped vegetables with apple vinegar, sugar, 3 g of salt, black pepper, and olive oil. Toss everything together until the vegetables are evenly coated with the dressing.

Combining and Serving

Plating the Dish

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken legs hot with a generous helping of rice. Add the fresh vegetable salad on the side to balance the richness of the chicken and rice with a crisp, refreshing crunch.

Serving Suggestions

This dish pairs wonderfully with a glass of refreshing lemonade. Garnish with a sprinkle of fresh dill or parsley for an added touch of elegance.

Tips for Perfecting the Dish

Cooking Tips

  • Rice: Make sure to fluff the rice with a fork after cooking to prevent it from becoming mushy.
  • Chicken: Ensure the chicken legs are evenly coated with the seasoning mix for maximum flavor.

Ingredient Substitutions

  • Vegetables: Feel free to substitute the vegetables in the salad with what you have on hand. Bell peppers, tomatoes, or radishes can add a nice twist.
  • Chicken: You can use chicken thighs or breasts if you prefer, adjusting the cooking time accordingly.

Health Benefits of the Ingredients

Nutritional Information

This dish is packed with protein from the chicken, healthy carbohydrates from the rice, and a variety of vitamins and minerals from the vegetables.

Health Benefits

  • Chicken: A great source of lean protein, which is essential for muscle growth and repair.
  • Vegetables: Rich in vitamins A, C, and K, as well as dietary fiber which aids in digestion.

Frequently Asked Questions (FAQs)

FAQ 1: Can I use different vegetables?

Absolutely! You can customize the salad with any vegetables you like or have available.

FAQ 2: What can I substitute for chicken legs?

Chicken thighs or breasts work well too. Just adjust the baking time as needed.

FAQ 3: How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

FAQ 4: Can I make this dish ahead of time?

Yes, you can prepare the chicken and rice ahead of time and reheat them when ready to serve. The salad is best made fresh.

FAQ 5: What are some variations of this recipe?

You can add different spices to the chicken rub or mix in some herbs with the rice for added flavor. Experiment with different vegetables in the salad for variety.


This chicken and rice dish with a fresh vegetable salad is a perfect example of a balanced, nutritious, and delicious meal. It’s easy to prepare, versatile, and sure to become a family favorite. Enjoy cooking and savor every bite!

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