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Chicken drumsticks with peppers, corn and rice

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Ingredients for 4 servings:

  • 4 chicken legs
  • Salt and pepper, salt
  • Paprika powder
  • Flour
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • ½ liter broth
  • 200 g rice
  • Salt
  • 300 g corn kernels (can)
  • 1 onion(s)
  • 1 red bell pepper(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rub the chicken thighs with pepper, salt, and paprika, coat in flour, shake dry, and then quickly sear all over in a pan. Place in an ovenproof dish and drizzle with lemon juice. Cooking time: approximately 10 minutes at 200°C (400°F). Top with the broth, scatter the rice and corn kernels around the meat, and then return to the oven for another 25 minutes. Meanwhile, finely dice the onion and finely slice the bell pepper. Mix both ingredients into the corn and rice mixture and let it cook for the remaining time. Season the dish with pepper and paprika before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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