Multicooked chicken legs with rice: recipes and cooking tips

Many housewives complain that the chicken drumsticks in the oven or in the pan are dry. And even when cooked under the marinade, they do not become softer. In this situation, a crock-pot will come to the rescue. In it, the lower legs are always taught to be gentle, and the meat is easily separated from the bones with a fork. It is especially pleasing that children like this dish very much. This article offers several recipes for chicken legs with rice for a slow cooker. They can be prepared both separately and simultaneously with the side dish. This allows you to save a lot of time and get an amazingly tasty dish as a result.

Multicooked Chicken Legs with Rice: Cooking Tips

Professional chefs literally have a secret for every dish. Therefore, their chicken legs always turn out so delicious that they just melt in your mouth. Their cooking recommendations are as follows:

1. The first secret of delicious drumsticks is their mandatory pickling. To do this, they can be placed in a bag, add soy sauce, mustard, lemon juice, herbs, salt, ground pepper and other spices to taste. Next, the package should be tied up, gently beat, so that the marinade is well distributed, and send it to the refrigerator for several hours or a day.
2. Cooking rice in a slow cooker also has its secrets. First, it’s important to choose the right variety. Perfect rice devzira, basmati or jasmine. Secondly, the cereal should be washed thoroughly until the water is clear and soaked for 15-60 minutes. Steamed rice is also suitable for dishes. Only here it is absolutely impossible to soak it, otherwise it will become brittle.
3. As for the mode in which chicken legs with rice are cooked in a multicooker, the “Pilaf” mode is ideal for this (if the drumsticks are cooked simultaneously with the side dish). Depending on the recipe, other programs can be used, for example, "Stew", "Fry", "Rice", "Baking".
4. The cooking time for chicken legs with rice in a slow cooker is 45-60 minutes. It all depends on the variety of cereal crops and on what result is planned to be obtained in the end.

How to cook frizzy rice for a side dish?

This dish can be called universal. Loose rice as a side dish is suitable not only for chicken legs, but also for meat, fish and seafood. If desired, fresh or frozen vegetables, spices (turmeric or saffron) can be added to the cereal, which will give the dish an interesting taste and color.

The following instruction will tell you about how to cook crumbly rice to a side dish for both shanks and fish.

1. Rinse long-grain rice, changing the water up to 7 times, until it becomes transparent. Then soak it for half an hour.
2. Turn on the slow cooker and set the cooking mode to “Rice”, “Buckwheat” or “Pilaf”. The choice of a specific program depends on the multicooker model.
3. The water in which the rice was soaked was drained. Put the groats in the bowl, put a teaspoon of salt. Pour rice with hot water. At the same stage, you can add spices.
4. Cook the side dish for 40 minutes, then leave it in the bowl for another 10 minutes.

A simple recipe for drumsticks with rice in a slow cooker

Do you want to cook meat and side dishes at the same time, spending a minimum of time on it? Then take a look at the next recipe. In a slow cooker, rice with chicken legs is cooked very quickly. The side dish is crumbly, and the meat literally breaks into pieces. This delicious dish is perfect for family dinner.

A step-by-step recipe for cooking is to perform the following steps:

1. Rinse steamed round rice (1 tbsp.) Thoroughly in cold water. Put it in the bowl of the multicooker.
2. Boil water on the stove. Pour 2 cups boiling water into a separate container and add a pinch of saffron. Spice will give rice an interesting yellow-golden color and a pleasant aroma.
3. After a minute, add salt (1 tsp) to hot water and mix.
4. Pour salted water into the multicooker bowl in fig.
5. Choose a mode suitable for cooking rice and set the cooking time to 40 minutes.
6. Prepare 6 chicken legs, wash them and pat dry with a napkin.
7. Stir legs with chicken seasoning (1 tsp) and salt.
8. Heat the vegetable oil in a pan and fry the prepared drumsticks on both sides until browned.
9. Open the multicooker bowl. After 20 minutes of cooking, the rice should already absorb most of the water. Put the chicken drumsticks on the porridge, then add half a glass of water to the pan and pour the liquid into the multicooker.
10. Close the cooker lid and continue cooking until the cycle ends.

Braised Chicken Legs with Garnish

The next dish can be safely called not only tasty, but also healthy. According to the recipe, chicken legs are not fried, but stewed with rice and onions. Due to this, the cereal is soaked in juice and the dish turns juicy.

The following step-by-step instructions will help you cook chicken legs with rice in a multicooker deliciously and quickly:

1. Wash the legs (6 pcs.), Dry, if desired, remove the skin and rub with spices. They will give the dish a special taste and make it fragrant. Curry and sweet paprika (½ tsp each) are ideal for the legs. At the same stage, salt is added (¾ tsp.).
2. Put the prepared drumsticks in a bowl.
3. Onion cut into half rings. Pour it on top of the legs and distribute.
4. Rinse long-grain steamed rice (1 tbsp.) And send to the bowl. Without stirring, pour water on top (2 tbsp.), Having previously dissolved the salt in it (½ tsp).
5. Set the "Extinguishing" mode on the multicooker.
6. Exactly in 1 hour the dish will be ready. It can be immediately laid out on plates or left in a slow cooker in heating mode. Be sure to mix before serving.

Shins with rice and green peas in a slow cooker

Vegetables make the taste of this simple dish more interesting. The recipe is designed for cooking in a Panasonic multicooker. In the process, the “Baking” and “Pilaf” modes will be involved.

To cook chicken drumsticks with rice both in the Panasonic SR-TMJ181 multicooker, and in any other model, you can in the following sequence:

1. Wash the legs (½ kg), mix with Provencal herbs (1 tsp), salt and pepper.
2. Turn on the slow cooker and select the “Baking” cooking mode. Pour vegetable oil at the bottom of the bowl and heat well. Transfer the prepared drumsticks to the bowl. Without closing the lid, fry the legs for 10 minutes on each side.
3. At this time, prepare vegetables: cut the carrots into strips, onions in half rings, bell pepper in cubes.
4. Transfer semi-finished lower legs for a while from the slow cooker to a plate, and in the juice remaining at the bottom of the bowl, fry the onions first, and then the carrots and pepper.
5. Pour 1 multi-glass of washed rice on top of vegetables, add paprika (1 tsp) and mix.
6. After 2 minutes add frozen green peas (200 g).
7. Pour 2 multi-glasses of water into the bowl, put the fried drumsticks on top.
8. Close the lid of the multicooker, select the program "Pilaf" and cook until the sound signal. Let the dish brew for 10 minutes, after which you can serve it on the table.

Catalan Chicken Legs with Rice and Vegetables

The next dish can also be prepared in a pan under the lid. But in a slow cooker it comes out tastier: rice turns out to be more crumbly, and legs - soft and juicy. In addition, the abundance of bright vegetables makes it also very appetizing. Even children will not refuse such a beautiful dish.

To cook chicken legs in a slow cooker with rice and vegetables should be in a certain order:

1. Drumsticks (4 pcs.) Salt and pepper. Fry them in a small amount of refined oil in a pan or in a bowl, using the "Frying" or "Baking" mode. As soon as they are lightly browned, transfer them temporarily to other dishes.
2. In the remaining oil, fry the onion, chopped into small cubes. As soon as it becomes soft add grated carrots, bell peppers and tomato to the same place. Continue stewing vegetables for another 5 minutes.
3. Add rice (200 g) and 500 ml of water to the bowl. Close the multicooker with a lid and change the program to “Rice” or “Pilaf”. Set the cooking time to 50 minutes.
4. After half the measured period (after 25 minutes) open the slow cooker. Add to the rice a jar of canned peas and corn. Stir and add if necessary.
5. Put shanks on top of rice. Continue cooking until the beep sounds.

Chicken drumsticks in a slow cooker

Not everyone likes the option of cooking chicken legs and rice in a slow cooker at the same time. Some housewives prefer to cook a side dish separately from the main dish. In their opinion, then the rice is more crumbly and tasty. The recipe is designed for cooking in a Polaris multicooker, but it can be easily applied to any model from other manufacturers.

Chicken legs in sauce are prepared according to the following instructions:

1. Prepare 5 legs. They need to be washed and dried with a paper towel.
2. Make a sauce for the legs. To do this, in a small container, combine ketchup and mayonnaise (2 tbsp. Each.). Add garlic squeezed through a press (2 pcs.), Salt and chicken spices. Paprika, turmeric, coriander, black and red pepper, nutmeg, marjoram are suitable. It will be enough to add a pinch of each spice.
3. Place the drumsticks directly in the bowl of the multicooker and put the sauce here. Stir the legs with the sauce and leave them as such for 30 minutes.
4. For the preparation of drumsticks, it is recommended to use the "Multipovar" function, while the temperature should be set at 100 °. If the multicooker does not have this function, you can select the "Extinguishing" mode and cook the legs for 60 minutes.
5. Delicate and fragrant drumsticks should be served to the table with rice, cooked in a slow cooker.

Crispy Tibia

The legs recipe from the oven is ideal for the Redmond multicooker. Shanks are beautifully fried, with a delicious and golden crust. No one can guess that they are cooked in a slow cooker.

So, crispy chicken legs are prepared in the following way:

1. Shins (1 kg) put in a deep bowl.
2. Make marinade for chicken legs. To do this, combine soy sauce (50 ml), chopped garlic (5 cloves), salt (¼ tsp) and spices (dry adjika, paprika, rosemary, cumin and others to taste).
3. Leave the legs in the marinade for at least 30 minutes.
4. Select the baking mode. Preheat the multicooker bowl, pour vegetable oil into it, and after 10 minutes put the legs in the marinade.
5. Fry the drumsticks on each side for 10-15 minutes or until crusted. Do not close the cooker lid, otherwise the legs will not brown.
6. Serve the finished dish with rice. To make the side dish delicious, it is also recommended to cook in a slow cooker.

Chicken legs in soya mustard sauce

The next dish has a piquant taste. To achieve this result in the cooking process allows a special marinade. Chicken legs in soya-mustard dressing are soft, tender and are perfect for any side dish, and especially for rice. It is not difficult to prepare a dish if you follow the sequence of actions indicated in the recipe:

1. Remove the legs (700 g) from the refrigerator in advance, wash, wipe with a paper towel and put in a deep container.
2. Pour 70 ml of soy sauce, 15 ml of olive oil into a separate bowl, add French mustard seeds (1 tsp), a pinch of dried rosemary, thyme or any other spices to taste.
3. Chop onion (2 pcs.) In half rings, and finely chop the garlic (2 cloves) with a knife. Add vegetables to the dressing.
4. Pour the marinade on the chicken legs. Fingers try to rub it under the skin. Then the shins are better marinated and tastier.
5. Put dishes with legs in the refrigerator for at least 1 hour, and preferably at night.
6. Turn on the slow cooker. Put shins on the bottom of the bowl.
7. Cook the dish under the lid for 45 minutes in the "Stew / Stew" mode (for the Phillips multicooker).
8. After the signal, turn on the Baking program for 5 minutes so that the legs are browned.

Drumsticks with sour cream and mushrooms

Chicken legs with rice in a slow cooker are even tastier if served in sauce. Sour cream and mushroom gravy, which can be called traditional for Russian cuisine, will make even the driest porridge juicy. And such a dish is prepared as simple as possible:

1. Prepare the required number of legs. There should be so many that they fit in the multicooker bowl in one layer, about 5-6 pieces.
2. Quickly fry the chicken legs in sunflower oil in a suitable mode, for example, "Frying".
3. Remove the drumsticks from the multicooker for a while while the vegetables are fried.
4. In a bowl with the juice remaining after preparing the lower legs, put the chopped onion and cook it until soft. Then add grated carrots and a small celery root. Fry vegetables for another 5 minutes.
5. At this time, chop the mushrooms (400 g). Put them in vegetables with chicken legs. Pour half a glass of water into the slow cooker, close the lid and simmer the dish in the appropriate mode for 30 minutes.
6. Meanwhile, make the sauce. To do this, in a deep glass from a blender, combine 500 ml of sour cream, diced melted cheese, a glass of water and starch (2 tsp), salt (1 tsp). Grind the ingredients with a hand blender until the consistency of the sauce becomes uniform.
7. Pour the sauce to the legs in the bowl of the multicooker, wait until it boils. Stir the dish, add salt to taste, add herbs and spices.
8. Put the slow cooker in heating mode for 20 minutes. During this time, the dish will infuse and become even tastier.