Method
- Season the chicken with salt and pepper. Heat 2 tbsp oil in a large frypan and cook chicken drumsticks over medium heat turning often until golden brown all over and almost cooked through. This will take 10-15 minutes depending on the size of the drumsticks. Remove chicken from the pan and set aside.
- In the same pan, add the remaining oil. Sauté the rice for two minutes then add capsicums and mushrooms. Stir a few times.
- Pour in 2 1/2 cups of hot water, the chopped tomato, turmeric & the flavour sachet and stir. Bring to a boil, then turn the heat down to low.
- Arrange the cooked chicken, capsicums & mushrooms attractively on the surface of rice and cover with a lid. Let it simmer for 10 minutes.
- Add green beans and cherry tomatoes to the pan and cover, simmer for a further 5 minutes.
- Garnish with parsley and serve with lemon wedges and grated parmesan. (Optional).