Chicken shins with rice in the oven

4 servings
1 hour 13 min

Prepare all the necessary ingredients for the dish. Rice can use any variety, except, perhaps, those that are needed for risotto. Lime can be replaced with lemon, but it will need to take a half.

Rinse the chicken shins well and dry.

Halve the lime and squeeze the juice out of it. This can be done with your hands, but better use a juicer - this will be how you can extract more juice from the lime.

In a deep bowl, combine soy sauce, vegetable oil, lime juice, chicken spices (or spuds) and ground black pepper.

Put the chicken legs in the marinade and mix well so that all the shins are covered with sauce. Put the legs to marinate in the refrigerator for at least 2 hours, or better for the night. Stir the legs periodically to soak evenly in the marinade.

Go through the rice and rinse thoroughly until the water is clear. Next, rice can be boiled in advance until half cooked (this is half the time from the one indicated on the package) in a large amount of boiling water. But I prefer to leave it raw - it will be ready at the same time as chicken and turn out to be just as crumbly.

Brush the roasting tin with vegetable oil. Lay out the rice outside and flatten. Pour water into the form so that it completely covers the rice. Choose a larger and deep enough baking dish, because the rice swells strongly and can fall out of it.

If desired, you can cut half of the second lime into wedges. This will add a citrus flavour dish.

Put the chicken shins on the rice. Top with the remains of the marinade.

Spread the lime wedges between the chicken legs (if you decide to add them).

Cover the tin with foil and place the chicken and rice in an oven preheated to 180 ° C for 40 minutes. During this time, rice will absorb all the water, swell and soak in juice from chicken.

Then remove the foil. Check if the rice has burned from below. If no moisture remains at the bottom, pour another 50ml of water into the tin and return the chicken to the oven. Bake for a further 20-25 minutes before a ruddy golden crust appears on the chicken. Enjoy your meal!