Chicken Drumsticks (skin on)
Chicken Drumsticks (skin on)
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.
