Instructions
Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken drumsticks with salt and pepper, then brown them on all sides for about 5 minutes total.
Step 2: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in thyme, paprika, soy sauce, and tomato paste, coating the chicken well.
Step 3: Pour in 1/2 cup chicken broth, reduce heat to medium-low, and simmer covered for 20-25 minutes until the chicken is cooked through and the sauce thickens and caramelizes.
Step 4: While the chicken cooks, prepare the yellow rice by rinsing 1 cup long-grain rice under cold water. In a pot, bring 2 cups chicken broth to a boil and add the rice with 1/2 tsp turmeric and a pinch of salt.
Step 5: Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and stir in the mixed vegetables, carrots, and peas.
Step 6: Make the creamy potato salad by combining diced boiled potatoes, 1/4 cup mayonnaise, shredded carrots, diced cucumber, and chopped red onion in a bowl. Season with salt and pepper to taste.
Step 7: Toss the diced beetroot with 1 tsp olive oil and a pinch of salt in a separate bowl.
Step 8: Arrange all components on a serving plate, place the stewed chicken on top of the yellow rice, and serve alongside the potato salad and beetroot.
Storage and Reheating Tips
Store each component in separate airtight containers in the refrigerator for up to 3 days. This keeps the rice fluffy and prevents the beetroot from staining everything.
Reheat the chicken and rice together in the microwave for 2-3 minutes, or in a skillet over low heat with a splash of water to refresh the sauce.
The potato salad is best enjoyed fresh but keeps well for 2 days. Add the beetroot just before serving to maintain its vibrant color and prevent the other ingredients from becoming stained.
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