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Chicken drumstick paella

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Make me with:

Chicken Drumsticks (skin on)

  • 4
    SERVES
  • 15-20
    PREP TIME
    (MINS)
  • 55
    COOK TIME
    (MINS)

Make me with:

Chicken Drumsticks (skin on)

Ingredients
(Serves 4)

  • 1 tablespoon Olivado oil
  • 8 Waitoa Free Range chicken drumsticks
  • 1 brown onion, finely chopped
  • 3 bacon rashes, rind removed, diced
  • 2 garlic cloves, crushed
  • 1 red capsicum, deseeded, diced
  • 1 teaspoon saffron threads
  • 400g can organic diced tomatoes
  • 2 cups chicken stock
  • ¾ long grain rice
  • 1 cup peas (optional)
  • 1/3 cup Italian parsley, roughly chopped
  • crusty bread, to serve

Method

Heat oil in a large deep frying pan or paella pan over a medium heat. Add half the drum sticks and cook for 5 minutes or until browned on all sides. Transfer to a large plate. Cook remaining drumsticks. Transfer to plate.

Add onion and bacon to pan and cook, stirring occasionally, for 5 minutes or until onion is tender. Add garlic, capsicum and saffron. Stir until combined and cook for 2 minutes or until capsicum is just tender. Pour tomatoes and stock into pan. Bring mixture to a gentle simmer. Sprinkle rice over ingredients. Return chicken to pan. Simmer for 25-30 minutes or until rice and chicken are cooked through. Add peas if using and gently stir until combined. Cook for 2 minutes. Serve sprinkled with parsley and crusty bread on the side.

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