Garlic Chicken Drumsticks with Fluffy Rice & Mixed Vegetables

Instructions

Step 1: Pat the chicken drumsticks dry with paper towels and season generously with salt, pepper, paprika, and Italian herbs.

Step 2: Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the drumsticks on all sides until golden, about 4-5 minutes per side. Remove and set aside.

Step 3: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in soy sauce and balsamic vinegar.

Step 4: Return the drumsticks to the skillet, coating them with the garlic sauce. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is cooked through.

Step 5: While the chicken cooks, prepare the rice. Rinse jasmine rice under cold water until the water runs clear. In a pot, bring water or broth to a boil, add rice, stir once, and reduce heat to low. Cover and cook for 15-18 minutes until tender and fluffy.

Step 6: Steam or blanch the carrots, green beans, and peas until tender-crisp, about 5-7 minutes. If using beets, prepare them separately by roasting or steaming until tender.

Step 7: Fluff the cooked rice with a fork and stir in butter for extra richness.

Step 8: Arrange rice on a plate, top with garlic chicken drumsticks and their pan sauce, and surround with steamed vegetables and roasted beets.

Step 9: Garnish with fresh parsley and serve immediately while hot.

Storage and Reheating Tips

Store leftover chicken drumsticks and vegetables in separate airtight containers in the refrigerator for up to 3 days. The rice will keep fresh for about 4 days when stored properly.

To reheat, place drumsticks and vegetables in a covered oven-safe dish at 350°F for 10-12 minutes until warmed through. Alternatively, microwave individual portions for 1-2 minutes.

You can also refrigerate the components and serve them cold the next day as a delicious grain bowl or salad base. The garlic flavors actually deepen overnight, making it even more flavorful.