Ingredients (for 2 to 3 people):
200 gr rice
6 chicken drumsticks
1 liter chicken broth
1/4 liter of white cooking wine (1 glass)
1/2 green pepper and 1/2 red pepper
1/2 onion
2 cloves of garlic, peeled
4 tablespoons of peas
2 tomatoes, peeled and seeded
1 lemon
Saffron
Olive oil
Salt and pepper
Preparation
Cut the peppers into strips, mince the onion finely and peel and chop the garlic.
Pour 5 tbsp olive oil in a frying pan and heat up. When the oil is hot, add the peppers. Sauté for 3 minutes and add the onions and the garlic. Fry the vegetables for 3 more minutes and reserve in a bowl.
Fry the chicken pieces for about 7-8 minutes until they take a nice brown color. Season with salt and pepper.
When the chicken is brown, add the peeled and cut tomatoes and the rest of the vegetables.
Now pour the white wine and leave over medium heat until reduced by half.
When the wine is reduced, add 3 cups of broth and bring to boil.
When the broth is boiling, add the rice. Stir well so that the rice is distributed throughout the pan. Taste and season if necessary.
Then leave it on medium heat for 15 minutes without touching the rice.
If the peas are fresh, add them now and if not wait for the last minute to add them to the rice.
If necessary, add more broth during the cooking.
Serve with lemon.