Chop the chicken legs, wash them and put to boil.
Once they come to a boil, discard the water and pour in new water, boil until semi-cooked. In the meantime, chop the carrots and onion into small cubes.
Fry another 3-4 min. Once the legs are semi-cooked, remove them from the stove, pour the rice in an oven dish, then place the legs on top.
Pour in 3 cups of the broth in which you boiled the chicken; if there's not enough, top off with water.
Put it to cook in a preheated 320°F (160 °C) with the fan on. Once there's only a little water left, turn the oven off and leave the dish inside to take in the water.