Baked Chicken Drumsticks and Rice
Juicy baked chicken drumsticks and rice cooked in one pot with peppers, onion, and garlic. This is an easy family dinner made with simple pantry ingredients.
Servings: 4 servings
Calories: 771kcal
Equipment
- Large Dutch oven or another oven-proof, thick-bottomed pot
Ingredients
- 8 drumsticks each weighing about 125 oz/ 125 g
- 1 teaspoon sweet paprika
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil + 1 tablespoon more, if necessary
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3-4 garlic cloves minced
- 1 medium onion finey chopped
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 2 cups rice Note 1
- 5¼ cups chicken stock
- 2 tablespoons parsley chopped
- ½ teaspoon ground black pepper
- ¼ teaspoon fine sea salt to taste, Note 2
Instructions
- Preheat the oven to 400°F/ 200°C.
- Season chicken: Dry the chicken drumsticks with a kitchen towel. Place them in a large bowl, sprinkle them with paprika, salt, and pepper, and rub them well to coat them all over.8 drumsticks + 1 teaspoon sweet paprika + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Sear drumsticks: Heat the oil in the pot. Sear the drumsticks for about 3 minutes on each side. Remove them from the pot.1 tablespoon vegetable oil
- Cook vegetables: If there isn’t enough fat in the pan, add another tablespoon of oil. Add the chopped peppers, garlic, and onion, and cook for 3 minutes. Add tomato paste and oregano and stir for 1 minute.1 green bell pepper + 1 red bell pepper + 3-4 garlic cloves + 1 medium onion + 2 tablespoons tomato paste + 1 tablespoon oregano
- Toast rice: Add the washed rice and stir it for 1-2 minutes to toast it lightly.2 cups rice
- Assemble the pot: Add chicken stock and pepper. Check the saltiness and add a bit more salt if necessary; I added about ¼ teaspoon, but it really depends on the saltiness of the stock (Note 2). Stir in the parsley. Place the drumsticks on top of the rice and nestle them gently into the rice.5¼ cups chicken stock + ½ teaspoon ground black pepper + ¼ teaspoon fine sea salt + 2 tablespoons parsley
- Bake for 45 minutes until the rice is tender and the chicken is cooked through.
Notes
- Rice: I recommend regular long-grain rice or parboiled long-grain rice. Cooking times may vary slightly depending on the brand used.
- Salt: The amount of salt needed depends on how salty your chicken stock is. I used homemade stock, which was only lightly salted. Taste the cooking liquid before baking and add more salt if needed. You may not need any extra salt if using regular store-bought stock, about ¼ teaspoon for lightly salted homemade stock, or up to ½–¾ teaspoon if using low-sodium stock.
Nutrition
Serving: 1/4 of the dish | Calories: 771kcal | Carbohydrates: 96g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1280mg | Potassium: 1084mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1861IU | Vitamin C: 73mg | Calcium: 99mg | Iron: 4mg