Legs cut, rubbed with spices and put aside. Rice to rinse well. Carrots to RUB on a large grater, onion cut into cubes. In a pan heat the oil, add the onions, then the carrots and fry until transparent brown colour. To the pan add the canned corn (without liquid) and saute a few minutes to warm up. Add rice, mix well and leave to soak in vegetable oil with vegetable taste. Turn the oven on 200 degrees. Shift the rice in a baking dish, add salt, spices and raisins, mix and spread evenly over the bottom of the form.

Pour the rice with broth so that it covers it at 0.5 cm from the top. Of rice to put the chicken.

Shape completely cover with foil and send it in the oven for 1 hour. After 20 minutes reduce the temperature to 180 degrees.

Remove foil, brush chicken with mayonnaise, and again send in the oven for 15 minutes. Chicken fry, and rice, evaporate the broth. To remove the form. Allow to cool to infuse for 10 minutes.

To put this beauty on plates and serve. Nice... PS I personally cook it in advance: as with risotto, I love that he has rested 4 hours, and then to warm up a bit.