Mexican rice pan with chicken

Name: Mexican rice pan with chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 500 g Carrots; 1 Onion; 1 Garlic clove; 1 red chilli pepper; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Tomato paste; 250 g Long grain rice; 1 package (500 g) chunky tomatoes; 1 l Vegetable broth; 1 bunch of parsley; 300 g frozen peas; 150 g black olives in slices; 7-10 Tbsp Cayenne pepper; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
500 g Carrots
1 Onion
1 Garlic clove
1 red chilli pepper
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Tomato paste
250 g Long grain rice
1 package (500 g) chunky tomatoes
1 l Vegetable broth
1 bunch of parsley
300 g frozen peas
150 g black olives in slices
7-10 Tbsp Cayenne pepper
baking paper

Directions

1
Wash the legs, pat dry and season with salt, pepper and paprika. Distribute on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes
2
Peel and wash the carrots, quarter them lengthwise and cut into slices. Peel and chop onion and garlic. Wash and clean the chilli and cut into fine rings
3
Heat the oil in a pot or pan. Fry the onion, garlic and chilli for about 5 minutes. After about 3 minutes add carrots. Stir in tomato paste and rice. Add tomatoes and stock. Bring to the boil and simmer for approx. 25 minutes, stirring occasionally
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Add peas and olives to the rice about 5 minutes before the end of the cooking time. Season with salt and cayenne pepper. Stir in parsley, except for something to sprinkle. Arrange chicken and rice pan. Sprinkle with parsley