John Myers
Ingredients for 4 servings:
- 4 chicken drumsticks
- 280 g risotto rice
- ½ small can of tomatoes, chopped
- 2 cloves garlic
- 100g chorizo
- 1 tbsp herbs de Provence
- 850 ml broth
- 100 g shrimp(s), frozen, Mediterranean
- 1 onion(s)
- Turmeric for color
- salt and pepper
- oil
- 1 small can of mussels, drained, optional
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Preheat the oven to 200°C (top/bottom heat). Season the chicken drumsticks with salt and pepper. Dice the onions and garlic, and slice the chorizo. Heat the oil in a casserole dish or roasting pan and sauté the garlic and onions. Add the diced tomatoes, stir briefly, and place the chicken drumsticks on top. Place everything in the preheated oven for 20 minutes. Then remove the drumsticks. Add the chorizo slices, rice, Provençal herbs, and a little turmeric, pour in the stock, and stir. Place the chicken drumsticks back on top and return to the oven for another 20 minutes. Then add the frozen prawns, turn the drumsticks (and add the mussels, if desired), and return everything to the oven for about 10 minutes, until the rice is cooked.
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