spicy drumsticks with creole rice

How To Make spicy drumsticks with creole rice recipe - These delicious chicken drumsticks are coated in a mixture of dried herbs and spices and broiled until brown and crispy. Served with Creole-style red beans and rice, this is a satisfying meal the whole family will enjoy.

SERVES: 4

PREPARATION: 20 MINUTES, COOKING: 25 MINUTES

Ingredients:
1 tablespoon (15 ml) all-purpose flour
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) freshly ground black pepper
1 teaspoon (5 ml) garlic powder
1/2 teaspoon (2 ml) dried red chile flakes
1 teaspoon (5 ml) dried thyme
8 skinless chicken drumsticks, about 11/3 pounds (700 g) total
1 tablespoon (15 ml) extra virgin olive oil
sprigs fresh parsley, to garnish

Creole rice:
1 tablespoon (15 ml) extra virgin olive oil
1 onion, chopped
1 red pepper, seeded and diced
2 celery stalks, diced
3/4 cup (150 g) long-grain rice
1 1/4 cups (300 ml) homemade or low-sodium vegetable stock
15 ounce (425 ml) can no-salt red kidney beans, drained and rinsed
2 tablespoons (30 ml) chopped fresh parsley
freshly ground black pepper

Method:
1 Preheat the broiler to medium. Put the flour, paprika, pepper, garlic, chile flakes and thyme in a plastic bag and shake to mix. Make two slashes in each chicken drumstick and rub with the oil. Toss the drumsticks one at a time in the bag to coat in the spice mixture. Shake off any excess mixture and place the chicken on the broiler rack. Broil for 20–25 minutes, or until golden and cooked through, turning often.

2 Meanwhile, make the Creole rice. Heat the oil in a large saucepan over medium heat, add the onion, pepper, celery and cook for 2 minutes, stirring often, until softened. Stir in the rice, add the stock, 1 1/4 cups (300 ml) water and kidney beans. Bring to a boil, reduce the heat, cover the pan and simmer for 15–20 minutes, or until the stock is absorbed and the rice is tender.

3 Stir the chopped parsley into the rice and season to taste with pepper. Spoon the rice onto four plates and place two drumsticks on top of each portion. Serve hot, garnished with sprigs of parsley.

Each serving provides
453 calories, 28 g protein, 16 g fat (3 g saturated fat), 48 g carbohydrate (4 g sugars), 6 g fiber, 442 mg sodium

CHICKEN is an excellent source of protein and provides many B vitamins, including niacin. The dark meat contains twice as much iron and zinc as the light meat. Removing the skin from chicken reduces the saturated fat content. Too much saturated fat can increase your “bad” cholesterol.

CELERY contains a compound called phthalide, which is believed to help lower high blood pressure.

spicy drumsticks with creole rice