One Skillet Chicken and Rice

In a big bowl, combine Cajun seasoning with yogurt. Add drumsticks and massage the chicken with the yogurt mixture. Set aside.
In the meantime, deseed and chop the bell pepper, finely chop the red onion and mince the garlic.
Heat oil and butter in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side, until golden brown. Remove from skillet onto a clean plate.
Add onion, garlic and pepper, cook for 3 minutes. Add salt, pepper, paprika, oregano and chili flakes. Stir in tomato paste, then add rice and stir until incorporated.
Pour in chicken broth and bring to a boil. Reduce heat to the lowest, cover and simmer for 8 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.
In the meantime, preheat the oven to 400°F/200°C.
Nestle chicken drumsticks into the rice, cover and simmer for 5 minutes.
Remove the lid, transfer the skillet to the oven and bake, uncovered, for 20 minutes or until the chicken is cooked through. Enjoy!