Yummy chicken and pilaf recipe

I had ripped this recipe out of a magazine a long time ago thinking it sounded really good, but have never made it.  This week when I was throwing away papers, I decided to try it. Of course, with me, I could not just follow the recipe, but it was good. The Rice pilaf was just something I put together, but it turned out so good, I have to write it down so I can make it again! I am going to write the chicken recipe down the way I did it though.
<p> Citrus Chicken
7-8 chicken legs
3-4 cloves of garlic sliced thinly
2 T. butter
1 t. finely shredded orange peel
1 T. lemon juice
1 T. water
1/4 t. ground ginger
2-3 dashes cayenne pepper
1 orange<p>
In heavy skillet melt butter and add garlic slices. Add chicken and sprinkle with salt and pepper. Cook over medium heat about 10-12 minutes. (I think I did it a bit longer than this). I covered the pan, turning the chicken when brown, so it gets evenly browned.  Meanwhile in small bowl combine orange peel, lemon juice, water and spices. Peel orange over bowl with this in it, so the juice goes into the bowl. Cut oranges up into wedges and slices. When chicken juices run clear, pour over mixture in bowl and top with oranges. Cover and cook for 1-2 minutes until oranges are heated through.
You could also use chicken breasts or thighs, really whatever you wanted. I used legs as I got a large tray for $2.68.
<p>
Rice pilaf
<p>
In large dutch oven pan heat 2 T. oil
Add: 2 cloves of garlic finely minced (I use my press.
2 T. finely minced green pepper, 2 T. finely minced red pepper, and 2 T. finely grated carrot, 1 T. finely minced celery leaves. <p>
Cook until limp. <p>
Add: 1/4 t. onion powder, 1 t. curry powder (not real spicy stuff), couple dashes black pepper, 2 T. chicken broth powder. Stir around.<p>
 Add: 1 1/3 c. long grain rice. Cook until browned, for several minutes on medium heat
Add: 2 2/3 c. hot water. Bring to a boil.
When boiling, cover tightly and turn down to a simmer for 20 minutes or until rice is tender. <p>
Yummy! It was a very good meal! We served it with sliced green and red peppers