Chicken drumsticks on rice from the oven

Ingredients for 4 servings:

• 1.2 kg chicken thighs or drumsticks
• 375 g long grain rice (3 bags)
• 2 onions
• 4 garlic cloves
• 1 small can of mixed vegetables (Mexico Mix)
• 3 bell peppers, colored
• 1 lemon(s), zest
• ½ chili pepper(s)
• ¾ liter of water
• 200 g tomato ketchup
• 1 tbsp, levelled sugar
• 1 tbsp Clarified butter or 2 tbsp butter
• 1 tbsp, heaped paprika powder
• 1 tsp salt
• 1 tsp curry powder
• 1 tsp thyme
• 1 tsp lemon pepper or 1/2 tsp black pepper
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

No pre-frying required! Very aromatic!

Preheat the oven to 180°C (top/bottom heat). Clean and peel the vegetables, slice the onion, cut the bell pepper into strips, and roughly chop the garlic. Finely grate the zest from the lemon. Finely chop half a chili. Spread the rice evenly on the bottom of a deep baking tray (drip tray), arrange the onion slices on top of the rice, and place the chicken thighs on top of the onions. Arrange the garlic slices, chili, Mexican mix, and bell pepper strips between them. Sprinkle with grated lemon zest. For the stock, heat the clarified butter in a saucepan, add the spices all at once, and briefly toast while stirring. Add the ketchup, bring to a boil, and deglaze with water. Bring the stock to a boil while it’s still hot and pour it over everything in the tray. Shake the tray briefly to ensure the stock is evenly distributed around the rice. Place in the center of the oven and roast for about 1.5 hours. Then turn off the oven and let everything rest in the oven for another 15 minutes. Place the chicken thighs on plates with the cooked rice and vegetables underneath and serve sprinkled with parsley.