Fun facts for today:
- I used the broiler for the first time when I made this dish. The broiler is a wonderful thing. Don’t be scared of it.
- I used basmati rice because I didn’t have long-grain rice. This is not such a wonderful thing. Don’t do that. Unlike me, who has problems following directions, follow them.
- This was the first time I made chicken drumsticks.
- They are way better than chicken breasts.
- I love kidney beans.
- Celery is just okay.
- Cooking rice in vegetable broth makes it taste 8 zillion times better.
- I’ve been thinking a lot about the wedding lately (hence the infrequency of my updates).
- I’m thinking of the color blue for the wedding.
- I don’t have a favorite color, so this decision might change.
- I saw two vendors with Chris today. They were very nice.
- It also put into perspective just how much weddings actually cost.
- But despite cost–I’m 100% doing a cupcake tier for the cake–if a baker doesn’t have an option for a cupcake tier, they are not making the “cake”.
I got a lot done in that list just now!
Back to the dish—
Chicken is the main meat that goes along in this apartment, so sometimes the fattier pick of the lot is the better pick for me and Chris.
Chicken Drumsticks with Red Beans and Rice (Adapted from Reader’s Digest Fast Healthy Food)
- 1 tbsp flour
- 1 tsp paprika
- 1 tsp pepper
- 1 tsp bottled minced garlic
- 1/4 tsp red pepper flakes
- 1 tsp dried thyme
- 8 chicken drumsticks (about 1 1/2 lbs) skin on
Red Beans and Rice:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 2 celery stalks, diced
- 3/4 cup long-grain rice
- 2 1/2 cups vegetable broth
- 1 can (15 oz) red kidney beans, drained and rinsed
1. Preheat broiler.
2. Put flour, paprika, pepper, garlic, red pepper flakes, thyme, and a pinch of salt in a plastic bag and shake to mix. Place drumsticks in bag, one at a time, and shake to coat. Place on a baking sheet coated with cooking spray. Then broil for 20-25 minutes or until done, turning often.
3. Meanwhile, make the beans and rice. Heat the olive oil in a large saucepan. Add the onion, pepper, and celery and saute until soft, about 2 minutes. Stir in the rice, then add the stock and kidney beans. Bring to a boil. Cover and simmer until all the stock is absorbed and the rice is tender, about 15-20 minutes.
4. Season the rice with salt and pepper. Spoon evenly onto 4 plates and top with 2 drumsticks.
My Two Cents: See above list.
Also, the original recipe suggested to take the skins off of the drumsticks. I left them on for two reasons.
a.) Apparently it’s really hard to skin drumsticks.
b.) It’s tastier.
And this makes great leftovers. Chris brought the leftovers to work two days in a row. A hit!