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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a super easy recipe, but don't leave out the grilling step. It really make s difference. Ingredients:
8 chicken legs |
2 tabelspoons extra virgin olive oil |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 (14 ounce) can chicken broth |
1 (14 ounce) can ro-tel diced tomatoes with peppers (original flavor) |
1 (14 ounce) can ro-tel diced tomatoes with peppers (mild flavor) |
1 (8 ounce) box of zatarain's spanish rice mix |
1/2 cup frozen corn |
1/2 cup frozen peas |
2 tablespoons butter |
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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