Spicy Chicken Casserole with Rice
Arroz con Pollo

2 chicken drumsticks per person, skinned
2 garlic cloves, minced
28 fl.oz. can of Italian tomatoes (796ml) - not drained
2 onions, diced
2" (5 cm) fresh ginger, peeled and chopped extremely fine
2 cups chicken stock (500 ml)
1½ cups frozen peas ((310 ml)
2 tbsp (30 ml) olive oil
1/2 tsp paprika (3 ml)
1/2 tsp turmeric (3 ml)
1¼ cups uncooked long grain white rice ((300 gm)
1/2 tsp ground black pepper (3 ml)
1 cup water
3/4 tsp (4 ml) ground cumin
1 tsp (5 ml) oregano

Brown chicken legs in oil. Set aside.
Sauté  onions and then add garlic and ginger. Add chicken stock, water and tomatoes, including their liquid.
Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.
Put half of the mixture into an ovenproof casserole and add the chicken legs, add remaining rice mixture over top.
Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.
Bake at 350°F or 180°C for about 45 minutes. Remove from the oven and fluff up the rice before stirring in the frozen peas.
Continue to bake for an additional 15 minutes, covered.