Paprika Chicken Drumsticks With Chorizo Rice

About

This Spanish inspired recipe is rich with smoky chorizo rice and topped with crispy chicken drumsticks.

Perfect for families and sharing served with a simple green salad.

Ingredients

• 4 ½ ounce dry cured chorizo
• 4 cup cauliflower rice
• 4 medium chicken drumstick with skin
• 3 tablespoon olive oil
• 2 clove garlic
• 2 teaspoon lemon peel or zest raw
• 2 teaspoon rosemary, fresh
• 2 tablespoon cilantro
• 2 cup chicken broth, bouillon or consomme, ready-to-serve can
• 1 teaspoon gourmet collection smoked paprika by mccormick
• ½ small red onion
• ¼ cup tomato, canned
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Add two tablespoons of olive oil to a mixing bowl with 1 teaspoon of lemon zest, 1 minced garlic clove, salt, pepper and the paprika. Stir well to combine.
3. Brush this mixture evenly all over the drumsticks and transfer to the oven to bake for 30-35 minutes or until completely cooked through and the skin is golden.
4. Whilst the chicken is cooking, heat the remaining tablespoon of olive oil in a large frying pan over a medium/high heat. Roughly dice the chorizo into 1 cm chunks and add to the hot pan. Fry until golden brown and the chorizo has released its oil.
5. Finely slice the onion and rosemary and mince the remaining garlic clove. Reduce the heat and add to the pan with the chorizo and the remaining lemon zest. Stir well to combine, sweating the vegetables until tender.
6. Add the cauliflower rice to the pan, stirring into the oil and seasonings.
7. Add the stock and tomatoes and bring to a gentle boil. Stir well and simmer until all the liquid has been absorbed.
8. Nestle the crispy drumsticks into the chorizo rice and scatter with chopped cilantro to serve.

Nutrition Facts

• Servings: 4
• Calories: 411.7kcal/1063.8kJ (per serving)
• Fat: 30.3g (per serving)
• Carbs: 7.8g (per serving)
• Protein: 27.1g (per serving)