1 bay leaf
3 cloves of garlic
1 tbsp peppercorns
2 tbsp olive oil + 2 tbsp butter
1 onion, finely chopped ~1/2 cup
2 cups white rice
1 cup grated tomatoes
2 tomatoes, sliced in 4
~8 shishito peppers (or any kind you want)
1 tsp dried mint (optional)
salt & pepper
1 tbsp or more yogurt
1 tbsp tomato paste
1 tsp paprika
-Put chicken drumstick/pieces in a big pot cover with water 2 inches over. Add bay leaf, garlic cloves, peppercorn, parsley, and 1 tsp salt. Cook for 30-35 mins until chicken is cooked. Do not discard the water. Drain and save.
-In a wide bottom cast iron or steel pot (that can go in the oven) heat olive oil and butter. (the one in the picture is 11.75" diameter, 2.13" deep)
-Add onions and cook until soft on medium, ~7-9 minutes.
-Add grated tomatoes and cook for 3 minutes.
-Add rice, stir for a couple of minutes, until it soaks the tomatoes.
-Add 4 cups of chicken stock that you saved. Add dried mint, salt and black pepper, and wait until it starts to boil.
-Once it starts bubbling, turn in off. Place drumsticks in any pattern you want.
-Place peppers and sliced tomatoes in between chicken pieces.
-Mix yogurt, tomato paste and paprika. Spread this mixture on drumsticks with a brush. This will help them have a nice color and keep them deliciously moist.
-Bake in a preheated oven at 380F for ~30 minutes, until rice absorbs all the water.
-Take out and let rest 5-10 minutes before serving.