Caribbean chicken drumsticks

Ingredients for 2 servings:

• 2 large chicken legs, approx. 250 g each
• Oil for frying
• 300 g bell pepper(s), coloured and cut into strips
• 150 g onion(s), cut into strips
• chili pepper(s)
• 100 g basmati rice
• 2 bay leaves
• 200 ml coconut milk
• 100 ml chicken broth
• 4 tbsp lime juice
• Salt and pepper, freshly ground
• 1 sprig(s) mint leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

well-seasoned and slightly spicy

Cut the chicken thighs apart at the joint and remove the backbone. Season the chicken pieces and brown them well in a pan with oil, then remove them. Bring the coconut milk, broth, and lime juice to a boil. Season well with salt and pepper. Sauté the bell pepper strips and onions in the frying fat. Add the rice, bay leaf, and chili pepper, and pour in the hot broth. Pour into a suitably sized casserole dish. Place the chicken pieces on top and bake in the oven at 180°C for about 40-45 minutes. Add a little more water halfway through if necessary. Garnish with mint leaves.