When it comes to comforting, crowd-pleasing meals, few combinations can rival the classic pairing of juicy chicken legs with fluffy, flavorful rice. Whether you’re planning a family dinner, a special occasion, or just need a quick weeknight meal, this versatile duo is sure to impress. In this article, we’ll explore 20 mouthwatering chicken leg and rice recipes that will take your meals from ordinary to extraordinary.
From the bold flavors of international cuisines to comforting homestyle dishes, these recipe ideas are guaranteed to satisfy your cravings and leave you wanting more. So grab a pen and paper (or your phone’s notes app), because we’re about to dive into a world of culinary delights that will have you saying “fowl” play – as in, forget about takeout!
Garlic Butter Baked Chicken Legs with Lemon Rice
Get ready for a flavorful and aromatic meal with this simple recipe!
Ingredients:
– 4-6 chicken legs
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Lemon rice (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, lemon juice, and thyme.
3. Place chicken legs in a single layer on a baking sheet lined with parchment paper.
4. Brush the garlic butter mixture evenly over the chicken legs.
5. Season with salt and pepper to taste.
6. Bake for 35-40 minutes or until cooked through.
Lemon Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Combine rice, water, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes or until rice is tender.
Spicy Honey Glazed Chicken Legs with Coconut Rice
Elevate your meal game with this sweet and spicy twist on classic chicken legs, served with a side of creamy coconut rice. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon ground ginger
– Salt and pepper, to taste
– 1 cup coconut milk
– 1 cup uncooked white rice
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, hot sauce, garlic, brown sugar, and ginger.
3. Place chicken legs in a large bowl and pour the glaze over them, tossing to coat evenly.
4. Season with salt and pepper to taste.
5. Bake for 30-35 minutes or until cooked through.
6. Meanwhile, cook coconut rice according to package instructions. Stir in coconut milk and vegetable oil.
7. Serve chicken legs with coconut rice and enjoy!
Cooking Time: 30-35 minutes
One-Pan Teriyaki Chicken Legs and Vegetable Rice
This flavorful one-pan dish combines the savory taste of teriyaki chicken with a delicious medley of vegetables, all cooked to perfection on a bed of fluffy rice. A perfect weeknight dinner that’s quick, easy, and packed with nutrients!
Ingredients:
– 4 boneless, skinless chicken legs
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken legs and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce, honey, and ginger. Pour into the pan and stir to combine.
5. Return the chicken legs to the pan and cook for an additional 2-3 minutes or until cooked through.
6. Serve hot over cooked white rice.
Cooking Time: 20-25 minutes
Crispy Oven-Fried Chicken Legs with Herbed Rice Pilaf
Get ready to delight your taste buds with this mouth-watering combination of crispy chicken legs and flavorful herbed rice pilaf. Perfect for a weeknight dinner or a weekend gathering, this recipe is sure to please!
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
For the rice pilaf:
– 1 cup uncooked white or brown rice
– 3 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip each chicken leg in the flour mixture, shaking off excess.
4. Place chicken legs on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 35-40 minutes or until crispy and cooked through.
6. For the rice pilaf, heat oil in a large skillet over medium-high heat. Add chopped onion and garlic; cook until softened.
7. Add rice, water, parsley, thyme, salt, and pepper to the skillet. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
Cooking Time: 55-60 minutes
Slow Cooker BBQ Chicken Legs with Cheesy Rice
Elevate your comfort food game with this easy and flavorful recipe that combines tender chicken legs, tangy BBQ sauce, and creamy cheesy rice. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 4-6 bone-in chicken legs
– 1 cup BBQ sauce (homemade or store-bought)
– 1 cup uncooked white rice
– 2 cups water
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat the slow cooker to low.
2. In a separate bowl, mix together BBQ sauce and chicken legs. Place them in the slow cooker.
3. Cook for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, prepare the cheesy rice. Heat olive oil in a large skillet over medium-high heat. Add uncooked rice and cook until lightly toasted, stirring frequently.
5. Add water to the skillet and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
6. Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mediterranean Chicken Legs with Saffron Rice
Experience the flavors of the Mediterranean with this aromatic and flavorful recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4-6 chicken legs
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup saffron-infused rice (see note)
– 1 cup chicken broth
– 1 lemon, juiced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Add the chicken legs and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chicken legs in a single layer.
5. Roast the chicken for 25-30 minutes or until cooked through.
6. Meanwhile, cook the saffron rice according to package instructions.
7. In a small bowl, whisk together chicken broth and lemon juice.
8. Once the chicken is done, brush with the broth mixture and serve with warm saffron rice.
Cooking Time: 30-35 minutes
Note: Saffron-infused rice can be found in most supermarkets or online. Simply cook according to package instructions and add a few strands of saffron threads for added flavor and color.
Jamaican Jerk Chicken Legs with Coconut Rice and Beans
Experience the bold flavors of Jamaica with this aromatic dish featuring jerk seasoned chicken legs, creamy coconut rice, and flavorful beans. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
For the jerk chicken:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup jerk seasoning (store-bought or homemade)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 lime, juiced
For the coconut rice and beans:
– 1 cup uncooked white rice
– 3 cups water
– 1 can black beans, drained and rinsed
– 1 cup shredded coconut
– 2 tablespoons unsalted butter
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, garlic, soy sauce, brown sugar, and lime juice.
3. Coat the chicken legs with the jerk mixture, making sure they’re fully covered.
4. Bake the chicken for 35-40 minutes or until cooked through.
5. Cook coconut rice according to package instructions. Add shredded coconut, butter, and salt to taste.
6. Combine cooked beans with the coconut rice.
7. Serve the jerk chicken legs with the coconut rice and bean mixture.
Cooking Time: 45-50 minutes
Smoky Paprika Chicken Legs with Spanish Rice
Experience the bold flavors of Spain with this simple and aromatic recipe that combines smoky paprika chicken legs with a flavorful Spanish rice. This dish is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper.
3. Add chicken legs and toss to coat evenly.
4. Bake for 25-30 minutes or until cooked through.
5. Cook Spanish rice according to package instructions using water and diced tomatoes.
6. Serve chicken legs with Spanish rice and garnish with cilantro if desired.
Cooking Time: 45-50 minutes
Thai Red Curry Chicken Legs with Jasmine Rice
Experience the bold flavors of Thailand with this easy-to-make dish, featuring tender chicken legs smothered in a rich and spicy red curry sauce, served over fluffy jasmine rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 cups jasmine rice
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook jasmine rice according to package instructions.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chicken legs and cook until browned on all sides, about 5-7 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk, chicken broth, and fish sauce (if using). Bring to a simmer.
6. Reduce heat to medium-low and let curry sauce thicken, stirring occasionally, about 10-15 minutes.
7. Serve chicken legs over cooked jasmine rice, garnished with fresh cilantro.
Cooking Time: Approximately 30-40 minutes.
Lemon Herb Chicken Legs with Wild Rice Blend
Brighten up your dinner table with this flavorful and nutritious recipe that combines the juiciness of chicken legs with the nutty goodness of wild rice. This dish is perfect for a weeknight meal or a special occasion.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp chopped fresh rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup wild rice blend
– 2 cups water or chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, rosemary, garlic powder, salt, and pepper.
3. Add the chicken legs to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Cook the wild rice blend according to package instructions using 2 cups of water or chicken broth.
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Place the chicken legs on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
7. Serve the chicken with the cooked wild rice blend.
Cooking Time: 35-40 minutes
Korean Gochujang Chicken Legs with Sticky Rice
This sweet and spicy Korean-inspired dish is a game-changer for chicken lovers. The gochujang-based marinade adds depth and complexity to the tender chicken legs, while the sticky rice provides a comforting contrast.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup sticky rice (glutinous or sweet rice)
– Salt and black pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine gochujang, soy sauce, brown sugar, garlic, and 1 tablespoon water. Blend until smooth.
3. Place chicken legs in a large bowl, pour the marinade over them, and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Remove chicken from the refrigerator and let it sit at room temperature for 30 minutes before baking.
5. Bake chicken legs for 25-30 minutes, or until cooked through.
6. Cook sticky rice according to package instructions. Serve with roasted chicken legs.
Cooking Time: Approximately 45-50 minutes
Indian Butter Chicken Legs with Basmati Rice
Savor the rich flavors of India with this easy-to-make dish, perfect for a quick weeknight meal or weekend dinner party.
Ingredients:
– 4-6 chicken legs
– 2 tbsp butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp garam masala
– 1 tsp cumin
– 1/2 tsp coriander powder
– 1/2 tsp cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup basmati rice
– 2 cups water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt 1 tbsp butter over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken legs, garam masala, cumin, coriander powder, and cayenne pepper (if using). Cook for 5-6 minutes or until browned.
4. Transfer skillet to the oven and bake for 15-20 minutes or until cooked through.
5. Meanwhile, cook basmati rice according to package instructions with 2 cups of water.
Cooking Time: 30-40 minutes
Greek Lemon Chicken Legs with Orzo Rice
Brighten up your dinner table with this flavorful and aromatic Greek-inspired dish. Tender chicken legs are marinated in a zesty lemon mixture, then roasted to perfection and served atop a creamy orzo rice.
Ingredients:
– 4 bone-in chicken legs
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup cooked orzo rice
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, garlic, olive oil, and oregano.
3. Add chicken legs to the marinade and refrigerate for at least 30 minutes or overnight.
4. Remove chicken from the marinade, letting excess liquid drip off.
5. Roast chicken in the preheated oven for 25-30 minutes, or until cooked through.
6. Meanwhile, cook orzo rice according to package instructions.
7. In a small saucepan, melt butter over medium heat. Add cooked orzo and toss until well coated.
8. Serve roasted chicken legs atop creamy orzo rice.
Cooking Time: 25-30 minutes
Garlic Parmesan Chicken Legs with Mushroom Rice
Elevate your dinner game with this flavorful and satisfying recipe that combines crispy chicken legs with a savory mushroom rice dish.
Ingredients:
For the chicken:
– 4-6 bone-in, skin-on chicken legs
– 2 cloves of garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
For the mushroom rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon butter
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 clove of garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each chicken leg in beaten eggs and then coat with breadcrumb mixture, pressing gently to adhere.
4. Place coated chicken legs on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.
6. Cook rice according to package instructions. In a skillet, sauté mushrooms and garlic in butter until tender.
7. Combine cooked rice and mushroom mixture. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Moroccan Spiced Chicken Legs with Apricot Rice
Experience the vibrant flavors of Morocco with this aromatic dish, featuring tender chicken legs smothered in a fragrant spice blend and served atop fluffy apricot-infused rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp coriander powder
– 1/2 tsp cinnamon
– 1/2 tsp turmeric
– Salt and pepper to taste
– 2 cups cooked white rice
– 1 cup dried apricots, chopped
– 2 tbsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, coriander powder, cinnamon, turmeric, salt, and pepper.
3. Add chicken legs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from the refrigerator and let it come to room temperature.
5. Transfer the chicken to a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until cooked through.
6. While the chicken is cooking, prepare the apricot rice by sautéing chopped apricots in butter until tender. Add honey and stir to combine.
7. Serve chicken legs atop the apricot-infused rice.
Cooking Time: 45-50 minutes
Cajun Blackened Chicken Legs with Dirty Rice
Get ready to spice up your mealtime with this bold and flavorful recipe that combines the richness of blackened chicken legs with the comfort of dirty rice.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup Cajun seasoning blend
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup dirty rice (see below for recipe)
– Salt and pepper to taste
Dirty Rice Recipe:
– 1 cup cooked white rice
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup cooked sausage, crumbled
– 2 tbsp vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Cajun seasoning blend, garlic, and salt.
3. Brush chicken legs with vegetable oil and coat evenly with the spice mixture.
4. Place chicken legs on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes or until blackened and cooked through.
6. Serve with dirty rice.
Cooking Time: 25-30 minutes
Chinese Five-Spice Chicken Legs with Fried Rice
This classic Chinese-inspired dish combines tender chicken legs infused with the aromatic flavors of five-spice powder, served atop a savory bed of fried rice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken legs
– 2 tbsp vegetable oil
– 1 tsp Chinese five-spice powder
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together five-spice powder, soy sauce, and honey.
3. Brush the mixture evenly onto both sides of the chicken legs.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
5. Cook rice according to package instructions. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add mixed vegetables, garlic, and cooked rice. Stir-fry until heated through.
6. Serve chicken legs atop fried rice. Garnish with chopped scallions if desired.
Cooking Time: 45-50 minutes
Pineapple Glazed Chicken Legs with Coconut Rice
Pineapple Glazed Chicken Legs with Coconut Rice Recipe
Elevate your mealtime with this sweet and savory dish that combines the tropical flavors of pineapple and coconut.
Ingredients:
– 4-6 bone-in chicken legs
– 1 cup pineapple juice
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tsp ground ginger
– 1/4 cup unsweetened shredded coconut
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together pineapple juice, honey, soy sauce, and ginger.
3. Add chicken legs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from marinade, letting excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Bake chicken for 25-30 minutes, or until cooked through and slightly caramelized.
6. In a separate saucepan, combine unsweetened shredded coconut and 1/4 cup water over medium heat. Cook until the coconut is lightly toasted.
7. Serve chicken legs with coconut rice and garnish with cilantro if desired.
Cooking Time: 25-30 minutes for chicken, additional 5-10 minutes for coconut rice preparation.
Herb-Roasted Chicken Legs with Garlic Butter Rice
Elevate your dinner game with this flavorful and aromatic recipe that combines the richness of roasted chicken legs with the comfort of garlic butter rice. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 3 cups water
– 4 tbsp butter, softened
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken legs.
4. Roast the chicken in the preheated oven for 35-40 minutes or until cooked through.
5. Meanwhile, cook rice according to package instructions using 3 cups of water.
6. In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute.
7. Combine cooked rice with melted butter mixture and stir well.
Cooking Time: Approximately 45-50 minutes
Maple Dijon Chicken Legs with Brown Rice Pilaf
Elevate your dinner game with this sweet and savory combination of maple-glazed chicken legs, crispy brown rice pilaf, and a hint of dijon mustard. Perfect for a weeknight meal or special occasion.
Ingredients:
– 4 bone-in chicken legs
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup brown rice
– 2 cups water or vegetable broth
– 1 tablespoon butter
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, and thyme.
3. Place chicken legs in a shallow baking dish and brush with the maple-Dijon glaze.
4. Bake for 30-35 minutes or until cooked through.
5. Meanwhile, cook brown rice according to package instructions using water or broth.
6. Add butter to the cooked rice and toss until melted.
7. Serve chicken legs atop brown rice pilaf, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your meal game with these 20 mouthwatering chicken leg and rice recipes! Whether you’re looking for a quick weeknight dinner or a show-stopping main course for a special occasion, this collection has got you covered. From classic comfort food to international flavors, each recipe features tender and juicy chicken legs paired with flavorful rice dishes. With options like Garlic Butter Baked Chicken Legs with Lemon Rice and Spicy Honey Glazed Chicken Legs with Coconut Rice, there’s something for every taste bud. Try one tonight and impress your family and friends!
