1. Leg washed, cut into pieces, rub spices for chicken. In a pan pour oil, put the legs, put on fire stew.
2. Carrots grate and add to the legs. Onions finely chopped and pour into pan. Simmer until tender.
3. Take three pots, put them cooked chicken legs. In each pot add 2 tablespoons. spoons of rice.
4. Add the water so that it was at the level of 1, 5 - 2 cm above the rice. Season with salt and close the lid and put the pots in a pre-heated oven for 30 minutes.