← All recipes

🍽️ Oven Chicken with Rice and Savoy Cabbage

816 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 1 tsp paprika powder
• garlic salt (1 tsp each)
• celery salt (1 tsp each)
• 2 onions
• 1 stalk leek
• 1 small savoy cabbage
• 2 tbsp vegetable oil
• 1 can peeled tomatoes
• 250 g long-grain rice
• 0.5 l chicken broth (from the jar)
• 4 tbsp pine nuts
• salt
• pepper

Instructions

1. 1. Rinse the chicken drumsticks under running water.
2. 2. Pat the drumsticks completely dry with a kitchen towel.
3. 3. Rub the drumsticks with paprika powder, celery powder, and garlic powder.
4. 4. Preheat the oven to 200 degrees Celsius.
5. 5. Place the seasoned drumsticks in an ovenproof dish.
6. 6. Roast the chicken drumsticks in the oven for 20 minutes.
7. 7. Turn the drumsticks once halfway through the cooking time.
8. 8. Peel the onions and dice them finely.
9. 9. Clean the leek, wash it, and cut off the hard ends.
10. 10. Slice the leek into thin rings.
11. 11. Wash the inner leaves of the savoy cabbage.
12. 12. Cut the savoy cabbage leaves into thin strips.
13. 13. Let the canned tomatoes drain well.
14. 14. Crush or chop the drained tomatoes.
15. 15. Heat oil in a large, ovenproof dish.
16. 16. Sauté the rice, onions, savoy cabbage, and leek in the hot oil.
17. 17. Pour hot broth over the vegetable and rice mixture.
18. 18. Add the crushed tomatoes.
19. 19. Season the mixture with salt and pepper.
20. 20. Place the pre-roasted chicken drumsticks on top of the rice and vegetables.
21. 21. Cook the dish in the oven at 200 degrees for another 30 minutes.
22. 22. Toast the pine nuts in a pan without adding extra fat.
23. 23. Sprinkle the toasted pine nuts over the finished dish.

Nutrition per serving

• kcal: 816
• Protein: 53 g · Fett/Fat: 38 g · Carbs: 63 g