Chicken With Spanish Rice

• 8 None chicken drumsticks
• 1 pinch paprika
• 500 g carrots, peeled, quartered lengthways and sliced
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and chopped finely
• 1 None red chilli pepper, seeded and cut into fine rings
• 2 tbsp tomato puree
• 250 g long-grain rice
• 1 can (500g) chopped tomatoes
• 1 litre vegetable stock
• 1 bunch parsley, finely chopped
• 300 g frozen green peas
• 150 g black olives, sliced
• 1 pinch cayenne pepper

1. Preheat the oven to 400u0b0F. Season the chicken drumsticks with salt, pepper and paprika and put them on a baking pan lined with parchment paper. Roast for about 45 mins.
2. Heat the oil in a large pot and cook the onion, garlic and chili for 5 mins. Add the carrots after about 3 mins. Stir in the tomato paste and rice and add the tomatoes and stock. Bring it to a boil and simmer for 25 mins, stirring occasionally. About 5 minutes before the end of cooking the rice add the peas and olives. Season with cayenne pepper and stir in the parsley. Serve the chicken and rice, sprinkled with parsley.

chicken, paprika, onion, clove garlic, red chilli pepper, tomato puree, longgrain rice, tomatoes, vegetable stock, parsley, frozen green peas, black olives, cayenne pepper

Taken from recipes-plus.com/api/v2.0/recipes/18918 (may not work)