Dutch Oven Chicken and Herbed Dumplings
60 MIN
| 1 | pkg. PERDUE® HARVESTLAND® Fresh Chicken Drumsticks |
| 1/2 | teaspoon seasoned salt blend |
| 1 | teaspoon canola or olive oil |
| 1 | large red bell pepper, diced (1 1/2 cups) |
| 1 | small onion, diced (3/4 cup) |
| 1 | clove garlic, minced |
| 1 3/4 | cups reduced sodium chicken broth, (14 ounce can) |
| 1 | cup frozen corn kernels |
| 1 | cup 10 minute cook brown rice |
| 1 | Evenly coat chicken drumsticks with seasoned salt. Heat oil in a large skillet on medium heat; brown chicken about 10 minutes, turning several times. Remove from pan and set aside. |
| 2 | Add peppers, onion and garlic to pan. Cook, stirring frequently until softened, about 5 minutes. |
| 3 | Stir in broth, corn and rice. Return chicken to pan; bring to a simmer over medium-low heat. Cover and cook 12-15 minutes until chicken is 180°F internal temperature. Uncover and stir rice to absorb any remaining liquid. |
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