Ingredients
Scale
- 6 chicken drumsticks
- 2 cups long-grain rice
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups chicken stock
- 1 cup frozen peas (optional)
- Fresh parsley for garnish
If you don’t have long-grain rice on hand, basmati rice works as a delightful alternative, adding a fragrant touch to the dish. And for those who fancy a bit of heat, a pinch of cayenne pepper can do wonders.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fills your kitchen with a sweet aroma.
- Add the chicken drumsticks to the pot, searing them on all sides until they are golden brown. This should take about 7-8 minutes. Remember, the browning is where the flavor magic begins!
- Sprinkle the cinnamon and paprika over the chicken and onions, giving everything a good stir to coat the drumsticks with these warm spices.
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
- Add the rice to the pot, ensuring it’s evenly distributed. Cover and let it cook for another 20-25 minutes, or until the rice is tender and has soaked up all the delicious stock.
- If you’re using peas, add them in the last 5 minutes of cooking for a pop of color and sweetness.
- Once cooked, let the pot sit off the heat for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International