- 8 chicken drumsticks
- 1 cup of Arborio rice
- 1 onion, diced
- 1 garlic glove, smashed and chopped
- 1 zucchini, diced
- 1 red pepper, diced
- 2 Tbs olive oil
- 3 cups chicken stock
- 1 whole garlic bulb
- Saffron (optional)
Fire your oven until hot, and then let the heat fall to moderate temperature, roughly 400-500ºF. This dish can be cooked either with the coals in the oven, or the oven raked out. You need enough heat to fully cook the chicken and the rice and stock combination.
Using a terracotta pan in your oven, sauté the onions, garlic, zucchini, pepper in olive oil until tender.
Add the rice and sauté until slightly translucent – only a minute or so. Do not brown the rice.
Add the chicken and optionally, brown it slightly.
Place the whole garlic bulb in the center of the pan, arrange the chicken, and then add the stock. Bake until brown and the rice is done. Roughly 45 minutes.
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