Chicken & Vegetables
Submitted by Sherriann
Browned chicken drumsticks bake over a bed of rice, tomatoes, peas, bell pepper, and pimento-stuffed olives with oregano and paprika. A hearty Spanish-inspired one-pot casserole that feeds six.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis casserole has serious arroz con pollo energy, and it’s built to feed a hungry table.
Flour-dusted drumsticks get a golden sear in a Dutch oven, then bake on a bed of rice that soaks up canned tomatoes, onion, garlic, and a warm hit of oregano and paprika.
Halfway through, peas, chopped bell pepper, and pimento-stuffed green olives get stirred in, adding pops of color and briny little bursts in every bite.
Top it off with a sprinkle of cheese and call it done.
Kitchen Tips
- Brown the drumsticks well on all sides before baking. That golden crust adds tons of flavor to the rice as everything cooks together.
- Use uncooked long grain rice. It absorbs the tomato liquid and chicken drippings as it bakes, so every grain is packed with flavor.
- Stir the peas, peppers, and olives in at the halfway point so they stay vibrant and don’t turn to mush.
- Drain the oil after browning the chicken to keep the casserole from getting greasy.
Ingredients
Directions
Coat chicken with flour.
Heat oil in Dutch oven until hot.
Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain.
Heat oven to 350℉ (180℃).
Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2-quart casserole.
Arrange chicken in casserole.
Cover; bake 30 minutes.
Stir in peas, bell pepper and olives.
Cover; bake 30 to 40 minutes or until chicken is done.
Serve with cheese.
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