Chicken Legs With Rice And Vegetables

• 3 tablespoons corn flour
• 1 teaspoon paprika
• salt and ground black pepper
• 2 chicken legs
• 1 tablespoon olive oil
• 1 onion roughly chopped
• 9/16 cup parboiled rice
• 1/2 cup chicken broth cubes
• 1 zucchini small, washed and cut into cubes
• 1 leek washed, sliced
• 2 tomatoes diced
• 1/2 teaspoon marjoram dried

1. Mix in a shallow bowl corn flour, paprika, salt and pepper. Dredge the chicken legs through the mixture.
2. Fry the coated chicken legs in olive oil for 3-4 minutes on each side or until golden. Remove from the pan, set aside.
3. Saute the onion briefly the same oil, then stir in the rice.
4. Transfer the sauteed onion and rice into an ovenproof dish, add chicken legs and add the hot chicken broth.
5. Cover the legs and rice with vegetables sprinkled with dried marjoram, cover and bake in the oven at 200u0b0C (180u0b0C fan) for about 40 minutes.

corn flour, paprika, salt, chicken, olive oil, onion, rice, chicken broth cubes, zucchini, leek washed, tomatoes, marjoram dried

Taken from www.yummly.com/recipe/Chicken-Legs-With-Rice-And-Vegetables-1650796 (may not work)