← All recipes

🍽️ Chicken and Vegetable Rice Skillet

816 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks (separated at the thigh joint)
• 400 g rice
• 200 g frozen peas
• 1 red bell pepper
• 2 tbsp oil
• 1 onion (diced)
• 600 ml chicken broth
• 1 tbsp paprika powder
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds.
3. 3. Dice the flesh of the bell peppers into small cubes.
4. 4. Let the peas thaw.
5. 5. Preheat the oven to 180 degrees Celsius.
6. 6. Heat oil in an oven-safe skillet.
7. 7. Chop the onion into small pieces.
8. 8. Sauté the onions in the hot oil until they are soft.
9. 9. Add the rice to the skillet.
10. 10. Stir the rice briefly to mix it with the oil.
11. 11. Deglaze the rice with poultry broth.
12. 12. Season the mixture with salt and pepper.
13. 13. Place the chicken drumsticks into the skillet.
14. 14. Cover the skillet with a lid.
15. 15. Place the skillet on the stove and simmer the dish over low heat.
16. 16. Let the dish simmer for about 30 minutes.
17. 17. Stir the dish several times during the cooking time.
18. 18. Add the thawed peas to the skillet.
19. 19. Add the diced bell peppers to the skillet.
20. 20. Sprinkle the chicken drumsticks with a little extra salt and pepper.
21. 21. Remove the skillet from the stove.
22. 22. Place the open skillet into the preheated oven.
23. 23. Bake the dish in the oven for about 10 minutes until it is browned.
24. 24. Check if the rice has absorbed all the liquid.
25. 25. If there is still liquid, add a little water.
26. 26. Taste the dish one last time at the end.
27. 27. Serve the dish directly from the skillet.

Nutrition per serving

• kcal: 816
• Protein: 47 g · Fett/Fat: 30 g · Carbs: 87 g