• 12 chicken drumsticks
• 1 onion, peeled and chopped
• 2-3 large cloves of garlic, chopped
• 1/4 tsp chilli flakes
• 1 capsicum
• 1 1/2 tsp smoked paprika
• 410 g can of seasoned tomatoes
• 2 1/2 c chicken stock
• 1 1/2 c long grain white rice
• 1 tsp salt
• 410 g can cannellini beans
• chopped parsley to garnish

Turn the oven onto it's highest setting and place the drumsticks in a roasting pan and cook for about 20 mins until the skin has coloured and the juices run clear.  Shake the pan from time to time.

Add the chopped vegetables to the dish and return to the hot oven until the onion is cooked.  Reduce the temperature to 210C and sprinkle over the smoked paprika.  Add the seasoned tomatoes, rice, chicken stock and salt, mix well and return to the oven until the liquid is evapourated and the rice is cooked (about 20 minutes).   Add more water or stock if needed.  Lastly add the rinsed cannellini beans  and sprinkle with choppe parsley to garnish.  Serves 6.