Brine Baked Chicken With Yellow Rice

4-5 chicken legs or drum sticks.
some sliced potatoes or mixed vegetables(Optional)
1 tablespoon oil.
1 sheet wax paper.
Brine:
1 tablespoon black pepper.
3tablespoons salt.
1 tablespoon sugar.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1/4 teaspoon cayenne pepper(optional)
water& container
Rice:
1 cup rice
1 teaspoon salt
5 cardamom pods
1/2 teaspoon amarillo  powder or turmeric (for color)
1 cup broth that came off the roasted chicken
1 cup water


How2:
Brine:
In a container add a bit of warm water just enough to dissolve the salt and sugar. add in spices, followed by cold water and chicken, fill it up just enough to have the chicken submerged.
marinade for about 1 hour in the fridge.

Baking:
In a baking dish add chicken and potatoes. brush with a bit of the oil to prevent the wax paper from sticking.
take the wax paper crush it between your hands and run it under water to get it damp.
cover the chicken with the wax paper.(This forms a great seal allowing the chickens skin to get super crispy at the save time saving us the drippings for the rice.)
Bake in a 350df oven for 40mins until golden brown. if there is not enough broth for the rice simply remove the chicken from pan add in 1 cup water and deglaze it.


Rice:
take the reserved chicken stock from pan with the 1 cup water so you will have 2 cups of liquid.
Into a pot, add the spices,and salt to the water and stock. ring to a boil.
clean the rice and strain set aside. once the broth comes to a boil add in the rice. wait for it to boil again then lower the heat to low and cover the rice cook for about 15-20mins. the rice will be soft and fluffy. turn the heat off and leave the rice covered on the stove for 5-10mins this allows all the liquids to redistribute.

you may add the potatoes and vegetables over the pot of rice and cover it as the rice rests. or serve it on the side. i show and example of this in the pictures.

you may click for larger Image