Preheat the oven to 180°C / 350°F / Gas 4. Shake together the flour, paprika and salt in a
plastic bag, add the drumsticks and toss to coat.
Heat the oil in a large flameproof casserole and, working in batches, brown the chicken
drumsticks slowly on all sides. Remove and keep warm.
Meanwhile, bring the stock to the boil and add the onion, crushed garlic, rice and bay leaves.
Cook for 10 minutes. Draw aside and add the ham, olives, peppers, and canned tomatoes with their
juice. Transfer to a shallow ovenproof dish.
Arrange the chicken on top, cover and bake for 30-40 minutes or until tender. Add a little more
stock if necessary to prevent from drying out. Remove the bay leaves and sprinkle over the chopped
parsley to garnish.