Figure this, some beans, and some Italian 5-grain will stick to their ribs.

They're a good bunch and don't get a whole lotta recognition or attaboys.

ok, so tell me what's in that?

Chicken drumsticks, basmati rice with turmeric, spanish and red onions, red bell pepper, green peas, little celery, cumin, salt & pepper, 4 cloves garlic, Hungarian hot paprika, Spanish sweet paprika, chicken stock, water.

At $.39/lb the drummies were hard to pass on. There are almost 6 lbs of them in there. Whopping $2.30.

Sounds similar to paella? Looks great.
I did fish tacos at work Friday. Was a nice change of pace at work.

Dude, you simple amaze me ! And I would be willing to beg *PLEASE, PLEASE, PLEASE* share some directions and bits of info to lead me to this dish ! PLEASE !

Hi Miss Lynn,
It's really not hard at all. Here are some rough step by step instructions.

Ingredients
oil for browning chicken and sauteing vegetables
In this batch, I used just under 6 lbs chicken drumsticks.
I large Spanish onion chopped (I used some red onion, too. Not enough Spanish)
1 red bell pepper, seeded, cored and cut into 1/4"x 3 in. strips
2 stalks celery chopped
4 cloves garlic chopped
2 sprigs of fresh thyme
32 ozs chicken stock
2-3 tbsp turmeric
1 tbsp cumin
1 tsp Hungarian hot paprika (to sprinkle on chicken while browning)
1 tsp Spanish sweet paprika to season rice
3 bay leaves
salt & pepper
2 cups of water (on hand to modify consistency of rice)

Notes
* I often add tomatoes to this recipe. I didn't this particular time. The best fresh tomatoes are best, but have to be flavorful and sweet to pass my sniff test. Good peeled tomatoes work good. Good diced tomatoes are just fine.
* White wine is often called for in many recipes for this dish. I didn't have a bottle open, so didn't feel like opening a good bottle of white to have most of it sit in the frig for the next 6 mos.
* You can also do this dish right on the stove top, if you have big enough covered pot or pan.
* Here locally, you'll often be served this dish in the Spanish restaurants with olives in it. (You'll probably like that part, Miss Lynn. )

Directions
Heat 2-3 tbsp of EVOO, canola, grape seed or vegetable oil in a large non-stick pan.
Salt & Pepper the chicken parts and place them skin side down in the pan. (I also sprinkle a little of the Hungarian hot paprika on them here).
Brown chicken on both sides.
Remove chicken from pan.
If oil is still good, strain it and use it. If not, start with a fresh dose of oil.
Add onion, celery, garlic and saute until onion is slightly translucent.
Add red bell pepper.
Season the onion, celery, and red bell pepper with salt & pepper.
Blend in 32 ozs chicken stock. (I use Costco organic).
Turn up heat slightly to get chicken stock nice and hot.
Stir in long grain white rice of your choice. (I use basmati).
Add turmeric and cumin and continue to heat until ingredients just start to bubble or boil.
Spoon contents of pan into large, high walled baking pan or roast pan. (I typically use a roast pan because I normally make a batch this size).
Nestle chicken parts into baking pan or roast pan.
Sprinkle top with Spanish sweet paprika.
Pour green peas over rice mix and work them into the rice.
Place in pre-heated 375 degree oven and bake until rice is completely done, as well as chicken.
May need to add more water to pan to keep rice fluffy and moist.

Hope this helps!

Sean, you're absolutely right. It's not that far from Paella. Some good sausage, some nice big shrimp, and some seasonings to kick up the spice another notch and you'd be about right there.

Oh yeah, put that low (rack) in the oven and crisp up the rice crust, Mmmmm.

Like most casseroles, use what you got, and call it your recipe!

Thanks, will try when weather cools below 100+.

and again, it's not so much using a recipe, as it is knowing the different cooking techniques, and applying what works best to your ingredients on hand.
Working in the kitchen is really liberated when you understand how things work, and why.

Met Greg up in Dania Beach, for lunch and some beverages yesterday. He was kind enough to bring me two large portions of this dish. Today, I heated them up in the microwave, added some more grated cheese, and a big squirt of my Papaya hot sauce, and DAMN it was tasty.

Sorry for the rookie question, but about how much rice for that recipe? Looks fantastic, will have to try that this fall.

I used 2 cups this batch, up a little from the last couple times. It was a little too much. Probably 1 1/2 cups would have been fine, with plenty to go around for that amount of chicken.

Thank you.

Rice pre cooked?

Or add chicken stock and cook in oven with other ingredients?


Looks tasty. Try this weekend

USMC2602, no problem. You're welcome.

ribka, it works either way. This time I sauted the onions and pepper in a pan, then added chicken stock, then the rice and turmeric and other seasoning. Let it just come back to a boil and dumped it in the roast pan and nestled it around the chicken pieces. Peas went in after and got stirred into the rice.

The key for me is getting/keeping enough chicken stock and water in with the rice to keep it moist.

local_dirt,

I am so very sorry that I have not replied to you

I made this with my daughter the other night and it was really delicious. I would have taken pictures but for some reason certain male individuals (one brother and two grown nephews) turned up at meal time and proceeded to partake of the dish along with the rest of us and in no time at all there was nothing left but the scrapings. I served it with a salad and rolls.

I have a standing order to make it again this week, but add more chicken legs, so I will take pictures then.

Thank you ever so much for sharing your recipe, it made my crew very happy and very full

Lynn

Miss Lynn, You're very welcome. My pleasure.