by Chris Mayes

Created on: June 13, 2010

Lets be honest, every kid that I know loves tearing into a juicy chicken leg. Whether it is fried, oven baked, or rotisserie, there is nothing like holding that piece of meat in your hand and chomping down. Now, for kids there is a little more to that. They don't want a lot of fancy sauces, seared perfectly, topped with a bunch of weird vegetables that they have never heard of. They want a plain and simple, solid, delectable,

chicken leg

To make the dish I am providing today, you have to go back. To the time of being a little kid, and remembering the feelings that you got when hearing that it was chicken night. The aroma of the chicken night as being a night where the family got together and talked as the legs and thighs started flying. Jokes were shared, things were resolved, and generally it was awesome.

For kids, the best part of the chicken is the leg. They can hold it in thier hand, and tear into it with some primitive emotions. The dish today is going to focus on that part, while keeping in mind that there are many other great attributes that this wonderful bird brings to the table. The things you will need to start this dish is 1 package of Chicken Legs ( approx. 10-12 per pack), Canola oil, Salt, Pepper, Rice, Chicken Broth (2 10 oz cans), and a vegetable that works for you. The one thing that I think most people forget when they get older is that with kids, simpler is better. In this, we don't want to add a lot of seasonings, or specialties that would no doubt be delicious to our taste buds, but rather go simple and remember that we are not cooking for us. First, take the chicken out of the package and wash plentifully under cold water. This is very important, especially with chicken. At that point place in a baking dish and season liberally with salt and pepper. Cover with aluminum foil, and place in a three hundred and fifty degree oven for about 45 minutes.

Next take the rice out, and instead of using the general bland water to boil in, measure the Chicken Broth out to replace the water. Let the broth come to a boil, and then add rice as the package instructs. While the rice and chicken are cooking, you can then take your favorite canned, or frozen vegetable and heat it up. The chicken will be done when you see clear juices flowing from it. If you have a meat thermometer, the temperature on themeat should be around 160 degrees or higher. This will kill all of the bacteria that is common on most poultry.

After all is done, you will love the look on the kids' face when they see that you have taken the time to provide them with a carnal dinner, that feeds on the primitive needs that are in us all. Also you will have given them a healthy delicious meal that takes under a hour to prepare. As with all of the recipes on this site, keep on trying them to fit your family needs, and no matter what, Keep on Cookin

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