Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken drumsticks (skin discarded (6 pieces))
  • 1 cup brown rice (long or short grain (Uncle Ben's was used in this recipe))
  • 2 cups chicken broth (low-sodium)
  • 2 1/2 tablespoons extra virgin olive oil (divided)
  • 3/4 cup peas (frozen)
  • 1/2 cup yellow onions (chopped)
  • 1 garlic clove (minced)
  • 1 teaspoon curry powder (optional saffron)
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/3 cup carrots (minced)
  • 1/3 cup red bell pepper (chopped)

Instruction

  • Heat 1 1/2 tablespoons olive oil in the bottom of a pot over medium heat. Rinse chicken, pat dry, and season all sides with salt and pepper. Add to the hot oil. Make sure not to allow oil to get too hot. Cook the outside of the chicken for 6 minutes, flipping periodically to brown on all sides.
  • Chicken should become lightly golden, but the drumsticks shouldn't be cooked all the way through. Remove chicken and set aside. Add remaining 1 tablespoon olive oil, onions, carrots, and red peppers to the pot. Cook for 4 to 5 minutes until the onions have softened and are slightly translucent.
  • Add curry or saffron, paprika, and 2 tablespoons of the broth to the pot with the onions and peppers. Stir to form a paste. Allow to cook for 1 to 2 minutes. Add garlic and cook for 30 seconds more.
  • Add the remaining broth, bay leaf, peas, and rice, stir to combine. Add the drumsticks on top. Cover and bring to a boil. Reduce heat to lowest setting, keeping paella covered, and allow to simmer for 25 to 30 minutes, or until rice is tender. Uncover and fluff rice with fork. Remove bay leaf, serve and enjoy!