2 cups Diced onions, zucchini, tomato, black beans and orange juice (each)
8 cups Cooked rice
3/4 cups
24 pieces Chicken legs, deboned
Procedure
In a large sauté pan on medium-high heat add oil, onions and zucchini and sauté for 3 minutes. Cool.
In a large bowl combine zucchini, onion, black beans, tomato, orange juice, rice and ½ cup (125 mL) seasoning; mix well.
Evenly divide the stuffing mixture between the chicken, fold up sides and turn over onto parchment lined baking trays. Wrap each stuffed leg with oiled strips of parchment.
Sprinkle remaining seasoning onto chicken and roast in 350°F (180°C) oven until internal temperature of 165°F (74°C).
