To effectively expel crude chicken skin, utilize a paper towel to grasp the skin and draw down and off the drumstick.
1 large orange
c. packed dark brown sugar
1/4 c. red wine vinegar
4 chicken legs
2 tbsp. all-purpose flour
6 clove garlic
1 large red onion
1 c. long-grain white rice
1 can peach halves
1/2 c. fresh flat-leaf parsley
Utilizing a vegetable peeler, expel 2 portions of get-up-and-go from the orange. Daintily cut the get-up-and-go. Juice the orange into a 5-to 6-qt moderate cooker (you ought to get around 1/2 container). Speed in the sugar, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Hurl the chicken with the flour, at that point add to the moderate cooker alongside the garlic and orange pizzazz. Scramble the onion over the best. Cook, secured, until the point that the chicken is cooked through and the sauce has somewhat thickened, 7 to 8 hours on low or 5 to 6 hours on high.
Thirty minutes previously serving, cook the rice as indicated by bundle bearings.
At the point when the rice is almost completed the process of cooking, exchange the chicken to plates or a platter. Add the peaches to the moderate cooker and cook, secured, until warmed through, around 3 minutes; overlap in the parsley. Spoon the peach and onion blend over the chicken and present with the rice.