Baked Chicken Leg Quarters Rice with Kale and Vegetables Leg Quarters: Emerils Essence seasoning (2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Makes 2/3 cup) Rice: 2 cups chicken broth 2 tablespoons butter 1 cup uncooked white rice 1 cup chopped kale, steamed 2 tablespoon extra virgin olive oil 1 cup diced onion 1/2 bell pepper, diced 1 stalk celery, diced 1 cup mushrooms, sliced 2 cloves garlic, chopped 1 teaspoon ground mustard 2 or 3 pinches cayenne pepper salt and pepper to taste Pre-heat the oven to 450 degrees. Pat the leg quarters dry with a paper towel. Brush olive oil over the skin. Sprinkle Emerils Essence seasoning over the skin. Place into the oven and cook until a thermometer reads 165, about 45-60 minutes. Bring chicken broth, 1 tablespoon of the butter, and about 1/2 teaspoon salt to a boil. Add the rice and stir. Cover and bring to a boil, then turn the heat down to low and let simmer for 25 minutes. Turn off the heat and let stand covered at least 10 more minutes. Add the kale to a steamer and steam until tender, about 7 or 8 minutes. Add the olive oil and the other tablespoon butter to a large pan on medium heat. Add the onions, peppers, celery, garlic, and mushrooms and saute until tender, about 5 or 6 minutes. Add the rice to the pan and break it up with a wooden spoon. Add the kale, ground mustard, cayenne, salt and pepper to taste. Stir until mix thoroughly and everything is hot.
Posted on: Sun, 19 Jan 2014 23:54:40 +0000
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