Good, beautiful
week everyone!
Because it
drives me insane to have to slog through someone’s entire life story when all I
want is the recipe, I’m going to cut to the chase and give you just that. So let’s
jump into it.
If you're a more visible learner, you can watch my Reel where I made this recipe.
Ingredients
- 6 chicken drumsticks – thawed
- 1 1/2 cups white rice
- 3 cups chicken broth – can be substituted for 3 cups water and seasonings of choice
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped – optional
- 3 Tbsp cooking oil
Seasoning Mix
- 4 Tbsp Kinder’s Buttery Steakhouse Rub
- 1/4Tsp Salt
- 1/4Tsp Black Pepper
- 1 Tbsp Italian Seasoning
- 3 Tbsp parmesan cheese
Mix seasonings
and generously coat each drumstick.
In a pre-heated
12-inch cast iron pan set at medium low, add your cooking oil and sear the
drumsticks until you have a golden color on each side.
Don’t worry
about cooking the chicken fully because we’ll be finishing everything off in
the oven.
Remove the
drumsticks and set aside, add additional cooking oil if the pan is dry, and
then the chopped onion. Cook roughly 3 minutes before adding the garlic, then for
an additional 2 minutes. You don’t want to add your garlic in too soon, because
onion takes a little longer to cook and you run the chance of burning the
garlic if you put them in together.
Add your rice
and mix into the garlic and onion.
We’re going to toast the rice for 5 to 7 minutes, stirring frequently, before adding the broth (or seasoned water).
Bring the rice
mixture to a low simmer and cook for 8 to 10 minutes or until most of the moisture
has been absorbed, then remove from the heat. While the rice is simmering,
pre-heat your oven to 400F.
Lay the
drumsticks on top, carefully cover the pan with aluminum foil and move the pan
to the oven.
Cook covered
for 30 minutes, then for another 5 minutes uncovered.
Voila, dinner
is served!
That’s all for today!
Hope you have a freaking awesome rest of your week, and I will see you all next
time!
-Alyx
