Boil the Chicken:

• In a large pot, bring 3 chicken drumsticks (300 g) to a boil with a pinch of salt. Boil for about 10 minutes.

• Remove the pot from heat and let it sit, keeping the water. This water will be used later in the recipe.

Prepare the Ingredients:

• Wash 2 cups (400 g) of rice thoroughly under cold water.

• Wash and chop 2 carrots and 1 onion.

• If using frozen green peas (100 g), boil them in a small pot until tender.

Sauté the Vegetables:

• Heat a splash of oil or butter in a fry pan over medium heat until it shimmers.

• Add the chopped onion and sauté until translucent, about 5 minutes.

• Add the chopped carrots and continue to cook until softened.

• Stir in the rice and cook for a few minutes, adding a bit of water if the mixture seems dry. You can also cover the pan with a lid to maintain moisture.

Season the Rice Mixture: Add 1 tsp of herbs, 1 tsp paprika, 1 tsp Vegeta, and salt and pepper to taste. Mix well to combine.

Prepare for Baking:

• Preheat your oven to 400°F (200°C).

• Transfer the rice mixture to a baking dish.

• Stir in the pre-boiled green peas.

• Place the boiled chicken drumsticks on top of the rice. Coat each drumstick with mustard using a spatula.

Bake the Dish:

• Pour some of the reserved chicken boiling water over the rice to cover it.

• Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 35-40 minutes, until the chicken is cooked through and the rice is tender.

• Remove the foil and bake for an additional 5-10 minutes to crisp up the chicken skin and achieve a golden brown color.

Serve: Remove from the oven and serve warm. Pair the dish with a fresh salad of grated cabbage, carrots, beetroot, or Šopska salad for a balanced meal. Complement with fresh juice 🍊, iced tea 🍑, or a glass of wine 🍷.