Preheat oven to 400. Season 2 ½ lb skinless chicken drumsticks with salt, black pepper, and ½ tsp paprika. Lightly oil a 9×12 baking dish, then place the chicken in the dish. Top with 2 large sliced onions and 4 rosemary sprigs, then cover with foil and bake for 30 mins. Reduce oven to 350. Core and slice 2 bell peppers (red and orange) and 2 jalapeños, and toss into the dish (be sure to submerge the jalapeño slices in the chicken braising liquid). Turn over the chicken. Add 1-2 Tbsp water if chicken seems dry. Bake at 350 until chicken is fully cooked (about 20 mins). We served this with jasmine rice and a simple salad. This recipe is from Healthy Cooking for the Jewish Home by Faye Levy. (Dec. 2015)
Cooking Adventures 