How to cook
Here`s the secret to one of grandma`s simplest, yet tastiest, dishes:
Wash and drain the rice. Heat 4 tbsp sunflower oil and braise the celery and onions in it. Once the vegetables are nearly ready, add the rice and while stirring nonstop, braise for 2-3 min.
Pour the contents of the pan into a baking tray. Pour on the hot chicken broth over the prepared mixture in a 1:3 ratio, in other words - 4 1/3 cups (1050 ml) broth for every 1 2/5 cups (350 g) rice. Cut the chicken legs in such a way to separate the thighs from the legs themselves, cover them with the rice.
Bake in a 356°F (180 °C) oven until the rice absorbs all of the broth and forms a light crust. Serve warm, sprinkled with fresh parsley if desired.