Savory Tavuklu Kapama: "A Chicken and Rice Extravaganza"

Ingredients:

- 6-8 chicken drumsticks (or any part you want)
- 1 bay leaf
- 3 cloves of garlic
- 1 tbsp peppercorns
- some parsley
- 2 tbsp olive oil + 2 tbsp butter
- 1 onion, finely chopped ~1/2 cup
- 2 cups white rice
- 1 cup grated tomatoes
- 2 tomatoes, sliced in 4
- ~8 shishito peppers (or any kind you want)
- 1 tsp dried mint (optional)
- salt & pepper
- 1 tbsp or more yogurt
- 1 tbsp tomato paste
- 1 tsp paprika

Preparation:

-Put chicken drumstick/pieces in a big pot cover with water 2 inches over. Add bay leaf, garlic cloves, peppercorn, parsley, and 1 tsp salt. Cook for 30-35 mins until chicken is cooked. Do not discard the water. Drain and save.

-In a wide bottom cast iron or steel pot (that can go in the oven) heat olive oil and butter. (the one in the picture is 11.75" diameter, 2.13" deep)

-Add onions and cook until soft on medium, ~7-9 minutes.

-Add grated tomatoes and cook for 3 minutes.

-Add rice, stir for a couple of minutes, until it soaks the tomatoes.

-Add 4 cups of chicken stock that you saved. Add dried mint, salt and black pepper, and wait until it starts to boil.

-Once it starts bubbling, turn in off. Place drumsticks in any pattern you want.

-Place peppers and sliced tomatoes in between chicken pieces.

-Mix yogurt, tomato paste and paprika. Spread this mixture on drumsticks with a brush. This will help them have a nice color and keep them deliciously moist.

-Bake in a preheated oven at 380F for ~30 minutes, until rice absorbs all the water.

-Take out and let rest 5-10 minutes before serving.

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