Low and slow is the name of the game here. Chicken drumsticks get braised in a flavorful Spanish-style tomato sauce that makes them fall-off-the-bone tender.
Preheat oven to 320.
Pat drumsticks dry and add generous pinch of kosher salt and black pepper all over the meat.
Add 2 tbsp. olive oil to a large Dutch oven (I used my 5-quart Le Cruset), and heat on medium-high. When olive oil begins to shimmer, add drumsticks.
Cook drumsticks until skin is browned on all sides (this should take 3-4 minutes. Your chicken should not be cooked, you just want the skin to get crispy). Remove chicken from pan.
Swirl remaining olive oil in pan. Add chopped onion and green pepper, and add a small pinch of kosher salt and black pepper. Cook over medium-high until softened (about 5-6 minutes).
Once softened, add in garlic and tomato paste. Scrape any brown bits on the bottom of pan (that's where you get the good flavor), and add in your chicken broth.
Add chicken drumsticks back into Dutch oven, turn off heat, and cover with a lid.
Place into 320 degree oven and bake for 40 minutes.
Turn the heat up to 400, carefully remove lid from Dutch oven, and bake for an additional 20-30 minutes.
Serve with rice, patatas bravas, or a side salad.