Chicken with rice and vegetables in the sleeve in the oven

Place the chicken in a deep bowl to marinate.

Add to it 2 tsp. sweet paprika, 2 tsp granulated garlic, freshly ground pepper and salt to taste, and add a little vegetable oil to make it easier for the spices to open up.

We distribute the spices evenly over the entire surface of the drumsticks and leave the chicken to marinate a little.

While the chicken is marinating, rinse with 500 gr. rice under running water.

Rice variety, this time, I chose basmati.

We rinse it several times until the water remains clear.

Cut carrots into quarters.

Cut the bell pepper into cubes.

We clean the head of the onion and cut it into four fairly large parts.

Divide the head of garlic into its constituent cloves.

At the same time, they can be used for cooking directly in the husk.

We place 500 g of rice in a baking sleeve.

Pour 600 ml of water.

We also send onions, bell peppers and carrots, which we prepared at the beginning of the recipe, to the sleeve.

For spices, add 2 tsp. salt, 1 tsp turmeric, 1 tsp zira and half a handful of dried barberry berries.

Mix the contents of the sleeve.

Then we take the chicken drumsticks and put them in a baking sleeve on top of its contents and tie the sleeve on the back.

With a toothpick, we pierce several holes in the sleeve so that it does not burst during cooking.

We send the baking sheet to the oven.

We set the oven temperature to 180 degrees and leave the chicken with rice and vegetables to cook in it for an hour and a half.

After the specified time has passed, we have a full, fragrant sleeve of very tasty food.

There are no subtleties with the serving of the dish.

Just put rice with vegetables on a plate.

Put the chicken thigh on top and serve. Enjoy your meal!