Creamy Chicken Legs with Rice

Prepare the rice: Rinse the white rice thoroughly. Combine rinsed rice with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Let stand covered for 5-10 minutes off the heat.

Season the chicken: Pat chicken legs dry with paper towels. Season generously with salt, black pepper, and paprika on all sides.

Sear the chicken: Heat cooking oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken legs and sear for 5-7 minutes per side, until golden brown and crispy. Remove chicken from the pan and set aside.

Sauté vegetables: In the same pan, add chopped onion, minced garlic, and sliced bell pepper. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.

Create the creamy sauce: Pour in the heavy cream and stir well, scraping the bottom of the pan to incorporate any remaining fond. Bring the sauce to a gentle simmer.

Simmer chicken in sauce: Return the seared chicken legs to the pan, nestling them into the creamy sauce. Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F/74°C).

Serve: Remove the chicken from the sauce. Fluff the cooked rice with a fork. Plate the creamy chicken legs with a generous serving of rice and spoon extra sauce over the chicken. Garnish with freshly chopped parsley before serving.