Spicy Chicken Casserole with Rice
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INGREDIENTS 2 chicken drumsticks per person, skinned
2 garlic cloves, minced
1 (28-ounce) can Italian tomatoes, undrained
2 onions, diced
2-inch piece of fresh ginger, peeled and chopped extremely fine
2 cups chicken stock
1-1/2 cups frozen peas
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon tumeric
1-1/4 cups uncooked long-grain rice
1/2 teaspoon black pepper
1 cup water
3/4 teaspoon ground cumin
1 teaspoon oreganoBrown chicken legs in oil. Set aside.
Sauté onions and then garlic and ginger. Add chicken stock, water, and tomatoes, including their liquid. Break up the tomatoes, while bringing to a boil, add the spices and finally the rice.
Put half of the mixture into an ovenproof casserole and add the chicken legs, add remaining rice mixture on top. Cover casserole tightly - if lid is loose-fitting - you can use a layer of aluminum foil below it to get a better seal.
Bake at 350 degrees for about 45 minutes. Remove from the oven and fluff up the rice before stirring in the frozen peas. Continue to bake for another 15 to 20 minutes, covered.