Oven-Baked Chicken Drumsticks with Rice
In a large saucepan filled with hot water, add the chicken drumsticks.Add the bay leaves, the chicken stock cube and the black peppercorn.Cover the pan and let everything cook for 30 minutes.Then, cut the onion into small cubes and chop the spinach leaves into smaller pieces.In a skillet, add the unsalted butter and stir until it melts.Add the onion cubes and sauté for 2 minutes.Add the risotto rice and sauté again for 2 minutes.Then, add the spinach and sauté until slightly wilted.Season with the salt, a pinch of black pepper and mix to combine.Transfer everything to a medium baking dish and spread it out evenly.Remove the chicken drumsticks from the water and transfer them to the baking dish with the rice.Add the vegetable broth, take the baking dish to a preheated oven at 180° C (350° F) and bake for 30 minutes.Serve.
Ingredientes
- 4 Chicken Drumsticks
- 2 Bay Leaves
- 1 Chicken Stock Cube
- 1 Teaspoon of Black Peppercorn
- 1 Onion
- 150g of Spinach Leaves
- 1 Tablespoon of Unsalted Butter
- 1 Cup of Risotto Rice
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 400ml of Vegetable Broth
Modo de Fazer
In a large saucepan filled with hot water, add the chicken drumsticks.
Add the bay leaves, the chicken stock cube and the black peppercorn.
Cover the pan and let everything cook for 30 minutes.
Then, cut the onion into small cubes and chop the spinach leaves into smaller pieces.
In a skillet, add the unsalted butter and stir until it melts.
Add the onion cubes and sauté for 2 minutes.
Add the risotto rice and sauté again for 2 minutes.
Then, add the spinach and sauté until slightly wilted.
Season with the salt, a pinch of black pepper and mix to combine.
Transfer everything to a medium baking dish and spread it out evenly.
Remove the chicken drumsticks from the water and transfer them to the baking dish with the rice.
Add the vegetable broth, take the baking dish to a preheated oven at 180° C (350° F) and bake for 30 minutes.
Serve.
