To freeze, allow dish to cool completely in the fridge. Transfer to freezer proof containers and freeze for 4-6 weeks.
8 skinless chicken drumsticks
1 each onion and celery stalk, sliced
4 cloves garlic, crushed
2 teaspoons smoked paprika
1 ½ cups long grain brown rice
2 ½ cups salt-reduced chicken stock
4 tomatoes, chopped
¾ cup fire roasted red pepper strips in vinaigrette, drained
2 bunches broccolini, trimmed and steamed
Preheat oven to 200C (180C fan forced). Spray chicken lightly with olive oil and season chicken with pepper. Heat a large flameproof casserole dish over medium heat and cook chicken, turning until golden on all sides, about 10 min. Transfer to a plate.
Add onion, celery and garlic to pan. Cook for 3-5 min or until softened. Add paprika and rice, cook, stirring for 1 min. Stir through tomatoes and peppers, cook 2 min. Return all the chicken to pan in a single layer and gently pour over the stock. Bring to the boil.
Remove from heat and cover with a tight fitting lid or foil. Bake in the oven for 1hr 15 min or until the rice tender, all liquid is absorbed and the chicken is cooked through. Stand covered for 10 min before serving. Serve with broccolini. Garnish with chopped parsley.