Spanish Chicken

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Serves: 8

Ingredients:

30ml / 2 tbsp plain flour
10ml / 2 tsp ground paprika
2.5ml / 1/2 tsp salt
16 chicken drumsticks
50ml / 2fl oz / 1/4 cup olive oil
1.2litres / 2 pints / 5 cups chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
450g / 1lb / 2 2/3 cups long grain rice
2 bay leaves
225g / 8oz / 1 1/3 cups diced cooked ham
115g / 4oz /1 cup pimento-stuffed green olives
1 green pepper, seeded and diced
2 x 400g / 14oz cans chopped tomatoes, with the juice
60ml / 4 tbsp chopped fresh parsley

Method:

Preheat the oven to 180°C / 350°F / Gas 4. Shake together the flour, paprika and salt in a plastic bag, add the drumsticks and toss to coat.

Heat the oil in a large flameproof casserole and, working in batches, brown the chicken drumsticks slowly on all sides. Remove and keep warm.

Meanwhile, bring the stock to the boil and add the onion, crushed garlic, rice and bay leaves. Cook for 10 minutes. Draw aside and add the ham, olives, peppers, and canned tomatoes with their juice. Transfer to a shallow ovenproof dish.

Arrange the chicken on top, cover and bake for 30-40 minutes or until tender. Add a little more stock if necessary to prevent from drying out. Remove the bay leaves and sprinkle over the chopped parsley to garnish.

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