Chicken Legs With Rice And Peppers Recipe

INGREDIENTS:

• 8 chicken legs
• Canola oil for drizzling

Spice Rub for the Legs:

• ½ tsp. curry powder
• ½ tsp. coriander
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. dried oregano
• ¼ tsp. ground cloves
• ½ tsp. sugar

For the Peppers and Rice:

• 1 ½ - 2 cups of uncooked rice
• 4 sweet long peppers – grilled and sliced
• 1 jalapeño pepper – grilled and chopped – with or without seeds
• ½ sweet onion - sliced
• 2 cloves of garlic - chopped
• ¼ cup Italian parsley – chopped
• 1 tbs. capers - chopped
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. red pepper flakes
• ½ tsp. dried oregano
• 2 – 3 tbs. of olive oil

Dressing for the Rice:

• Juice of ½ lemon
• 1 tbs. capers - chopped
• 2 – 3 tbs. caper juice
• ¼ tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. sugar
• 2 tbs. olive oil

INSTRUCTIONS:

For the Chicken:

1. Preheat Oven 350 degrees F.
2. Combine all of the ingredients for the rub in a small bowl and mix.
3. Rub each chicken leg with the mixture and place in a baking dish and drizzle each leg with canola oil.
4. Bake 55 – 60 minutes until a nice golden color is achieved and the juices run clear.

For the Rice:

1. Prepare the rice as directed and set aside for the peppers.
2. Combine all of the ingredients for the dressing in a small bowl and set aside.
3. Place the jalapeño pepper whole in a small frying pan and grill until slightly charred; removed from heat and let cool.
4. Place the long sweet peppers in a large heavy cast iron frying pan and grill until slightly charred; remove from heat and let cool.
5. 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.
6. 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.
7. Plate the rice; top with the sautéed peppers and the chicken legs; drizzle the dressing over the plated dish, the chopped parsley and serve.

Source: Living The Gourmet

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