Chicken drumsticks stuffed with rice

Ingredients for 2 servings:

• 1 onion(s)
• 2 garlic cloves
• 5 tbsp peas
• ¼ cup rice
• 2 chicken legs
• 2 tbsp tomato paste
• some oil
• salt and pepper
• 5 tbsp BBQ sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

The cup used holds approximately 200 ml. First, prepare the rice. Sauté the diced onion, finely chopped garlic, tomato paste, and peas in a little oil. Stir in the rice, season with salt and pepper, add twice the amount of water, bring to a boil, and simmer gently for 10 minutes. Then set the rice aside to cool. In the meantime, debone the drumsticks and flatten them firmly. Line a small dish with plastic wrap. Place a chicken drumstick skin-side down, brush with BBQ sauce, and fill with some of the cooked rice. Fold the excess meat towards the center. Place the stuffed chicken drumstick skin-side up in a lightly oiled baking dish. Repeat with the second drumstick. Lightly spray both drumsticks with oil, season with salt, and cover with aluminum foil. Cook the meat in the foil at 180 degrees Celsius (top/bottom heat) for half an hour. Then remove the foil, brush both legs with the remaining BBQ sauce, and place them under the grill for 10 minutes at 200 degrees Celsius. The oven doesn’t necessarily need to be preheated; in this case, cook the legs for about 10 minutes longer.