Chicken drumsticks with rice in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the dish. You can use any kind of rice, except, perhaps, those that are needed for risotto. You can replace lime with lemon, but you will need to take half of it.

2. Step 2:

   

   Thoroughly rinse and dry the chicken drumsticks.

3. Step 3:

   

   Cut the lime in half and squeeze the juice out of it. You can do this with your hands, but it's better to use a juicer - this way you will be able to extract more juice from the lime.

4. Step 4:

   

   In a deep bowl, combine soy sauce, vegetable oil, lime juice, spices for chicken (or ham) and ground black pepper.

5. Step 5:

   

   Put the chicken legs in the marinade and mix well so that all the shins are covered with sauce. Put the legs to marinate in the refrigerator for at least 2 hours, preferably overnight. Stir the legs periodically so that they are evenly soaked with marinade.

6. Step 6:

   

   Sort the rice and rinse thoroughly until the water becomes clear. Next, you can boil the rice in advance until it is half cooked (this is half the time indicated on the package) in a large amount of boiling water. But I prefer to leave it raw - it will be ready at the same time as the chicken and it will turn out the same crumbly.

8. Step 7:

   

   Grease the baking dish with vegetable oil. Put the rice in the middle and smooth it out. Pour water into the mold so that it completely covers the rice. Choose a bigger and deep enough baking dish, because the rice swells up a lot and can fall out of it.

9. Step 8:

   

   If desired, you can cut half of the second lime into slices. This will add a citrus flavor to the dish.

10. Step 9:

    

    Lay the chicken drumsticks on the rice. Pour the remaining marinade over the top.

11. Step 10:

    

    Spread the lime slices between the chicken legs (if you decide to add them).

12. Step 11:

    

    Cover the mold with foil and put the chicken and rice in a preheated 180 °C oven for 40 minutes. During this time, the rice will absorb all the water, swell and soak in the juice from the chicken.

13. Step 12:

    

    Then remove the foil. Check if the rice is burnt from the bottom. If there is no moisture left on the bottom, pour another 50 ml of water into the mold and return the chicken to the oven. Bake for another 20-25 minutes until a golden brown crust appears on the chicken. Bon appetit!