AI illustration

Oven-baked chicken drumsticks with rice and peas

Why it worksThe chicken browns first, then its juices flavour the rice underneath. Covering the dish keeps the steam in, so the rice cooks without stirring.

Ingredients

• 1 kg chicken drumsticks
• 300 g white rice
• 300 g frozen peas
• 200 g onions
• 12 g garlic
• 5 g paprika
• 2 g turmeric
• 2 stock cubes
• 20 ml olive oil

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Mix the drumsticks with the olive oil, the paprika and a pinch of salt in a large oven dish. Roast for 25 minutes.
2. Meanwhile, chop the onion and garlic. Boil 700 ml of water in a kettle and stir in the crumbled stock cubes and the turmeric.
3. Take out the dish and move the chicken to one side. Stir the rice, the frozen peas, the onion and the garlic into the dish. Spread it out and put the chicken on top.
4. Carefully pour the hot stock over the rice. Cover the dish tightly with a lid or foil and bake for 30 minutes.
5. Take off the cover and bake for 10 more minutes, until the rice is soft and the liquid is gone. Check there is no pink meat near the bone.

A portion: about 690 kcal · 48 g protein · 73 g carbs · 20 g fat