Orleans Chicken Leg Rice Bowl

Taste: Salty and fresh; Cooking method: Baked; Time: One hour; Difficulty: Normal.

Steps to Make Orleans Chicken Leg Rice Bowl

Remove the bones from the chicken legs and make a few shallow cuts on the thick parts with a knife (do not cut through).

Then gently pound with the back of a knife.

This will make the meat tender.

Mash the garlic (I like it with a strong garlic flavor, but you can skip it if you don’t like it).

Put the chicken legs in a bowl, add the New Orleans marinade and 1 tablespoon of cooking wine.

Slowly mix with your hands (add a little water if it’s too dry), add the garlic and mix well, let the chicken absorb the marinade fully, and marinate in the refrigerator for 24 hours.

Cut the carrots into small cubes, cook the corn kernels and peas, and set aside.

Take out the marinated chicken, lay the chicken skin down in a dish.

Add the diced carrots, corn kernels, peas, and the extra marinade from the chicken to the cooked rice and mix well.

Arrange the chicken evenly and press the rice firmly in the middle (you can add more or less rice as needed).

Arrange the chicken into a long shape, sew it with cotton thread first, and then tie it tightly with a string (this will completely wrap the rice with chicken).

Preheat the oven to 220 degrees Celsius, put the chicken in a baking dish, and brush a little honey water on the surface of the chicken.

Put it on the top shelf of the oven, bake for 25-30 minutes, and remove it when the color is right.

Brush the chicken skin twice during baking, remove it, cut off the string, and serve.