Chicken – the best ever recipe collection
2 tbsp plain flour
2 tsp ground paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
1.2 litres chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2 1/4 cups long-grain rice
2 bay leaves
225g diced cooked ham
1 cup pimento-stuffed tree olives
1 green pepper, seeded and diced
2 x 400g cans chopped tomatoes with juice
Fresh flat leaf parsley
Preheat the oven to 180 degrees. Shake together the flour, paprika and salt in a plastic bag, add the chicken drumsticks and toss to coat
Heat the oil in a large frying pan and, working in batches, brown the chicken slowly on both sides. Remove from the pan, drain on kitchen paper and keep warm.
Meanwhile, in a large saucepan, bring the stock to the boil and add the onion, garlic., rice and bay leaves. Lower the heat and simmer for 10 minutes.
Remove the pan from the heat and add the ham, olives, green pepper and canned tomatoes with their juice. Transfer to a shallow, ovenproof dish.
Arrange the chicken on top, cover and bake for 30-40 minutes or until the chicken and rice are tender. Add a little more stock during the cooking time if necessary to prevent the fish from drying out.
Remove and discard the bay leaves. Taste and adjust the seasoning as necessary. Serve the drumsticks on top of the rice, garnished with flat leaf parsley.