Chicken With Spanish Rice - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.
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.