INGREDIENTS
4 tbsp
olive oil
3
skin-on chicken legs
3
skin-on
1 tsp
garlic powder
2 tsp
salt
6 media
carrots
1
onion
1
garlic bulb
1 tbsp
rosemary
1 tbsp
thyme leaves
3 tbsp
flour
1/2 tsp
pepper
2 cups
chicken bone broth
1/4 cup
red wine vinegar
2 cups
rice
3 1/2 cups
water
1 tsp
salt
1 serving
parsley