• 1/4 c Olive Oil
• 10 chicken drumsticks
• 1 large red onion
• 1 large green capsicum
• 3 tsp paprika
• 400 g tin of diced tomatoes
• 1 ¼ c Arborio rice
• ½ t ground saffron

Brown the chicken in batches in a large deep pan on a high heat using 2 tbsp of the olive oil. Remove the chicken from the pan.

Reduce the heat and add in the onion and half of the green capsicum (diced) for about 5 minutes and then add in the paprika. Stir in the tomatoes and cook gently until the sauce thickens.

Stir in 3 ½ cups of boiling water, the rice, saffron and season to taste. Return the chicken to the pan and then simmer gently until all the water is absorbed and the chicken is tender. Garnish with strips of the remaining capsicum.