Simple Yellow Rice With Chicken Legs

“Actually, this recipe is made up. For this posting I changed it completely, simply because the last time I tried it, I was not satisfied with the texture of the rice. I used to cook it in the oven, but I like this way better. If I change it again, I will either change the recipe, or add to the description.”
READY IN:
1hr 35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (5 ounce) packetvigo saffron yellow rice
  • 6 skinless chicken legs
  • 3 cups water

Directions

  1. Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
  2. Cook rice according to directions, using broth instead of water.
  3. About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
  4. When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.

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