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“This is a super easy recipe, but don't leave out the grilling step. It really make s difference.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly coat the chicken legs with the olive oil.
  2. Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
  3. Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
  4. Remove chicken to a plate.
  5. Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
  6. Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
  7. In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
  8. Bring to a boil, stirring to incorporate.
  9. Add chicken legs and any juice on the plate.
  10. Cover, reduce heat to a simmer, and cook for 25 minutes.

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