Chicken and Rice

• 5 chicken drumsticks
• 1 Tablespoon olive oil
• 1 Teaspoon paprika
• 1/2 Teaspoon chili powder
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon turmeric
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1 Tablespoon olive oil
• 3 garlic clove
• 1/2 onion
• 1/2 red bell pepper
• 1/4 Cup cilantro
• 1/4 Teaspoon turmeric
• 1/4 Teaspoon cumin
• 1/4 Teaspoon curry powder
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon oregano
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Cup marinara sauce
• 1 1/4 Cup low sodium vegetable stock
• 1 Cup basmati rice
• 2/3 Cup frozen peas

• Place chicken drumsticks in a bowl. Condiment the chicken with olive oil, paprika, chili powder, garlic powder, turmeric, salt, and pepper. Mix well with clean hands to ensure the chicken is coated with spices.
• Heat up some olive oil on a pan. Once hot add the chicken and cook on medium low heat for 5 minutes per side.
• Once the chicken has been cooking for 10 minutes, remove from pan and set aside on a plate. On that same pan, add the ingredients for your sofrito. Add the olive oil, garlic cloves, red bell pepper, onion, and cilantro. Cook for 1 minute.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.