4 chicken legs
30 ml olive oil
salt & pepper
1 onion, chopped
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 jalapeno, minced
2 small zucchini, diced
2 garlic cloves, minced
2 tomatoes, peeled, seeded & chopped
15 ml fresh thyme, chopped
300 ml parboiled rice
500 ml chicken stock
Cut chicken legs into drumsticks and thighs. In large skillet; heat oil over medium-high heat. Brown chicken, in batches, sprinkling with salt and pepper. Transfer to large shallow casserole dish.
Drain off all but 2 tablespoons (30 ml) drippings from pan. Add onion, peppers and jalapeno. Cook over medium heat for 10 minutes, stirring often. Add zucchini, garlic, tomatoes, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until thickened. Stir in rice until rice is coated.
Stir in stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Add to chicken, cover and bake in preheated 375 F (190 C) oven for about 50 minutes or until most of liquid has been absorbed. Let stand, covered, for 5 minutes before serving.
Serves 4