Instructions
Step 1: Start your jasmine rice by rinsing it under cold water. Add rice, 2 cups water, and a pinch of salt to a pot. Bring to boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.
Step 2: While rice cooks, prepare the glaze by whisking together honey, soy sauce, minced garlic, paprika, black pepper, and 1 tbsp olive oil in a small bowl.
Step 3: Heat a skillet over medium-high heat. Season chicken drumsticks with salt and pepper, then sear them skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes.
Step 4: Pour the honey glaze over the chicken. Reduce heat to medium, cover, and simmer for 12-15 minutes, basting occasionally, until the chicken is cooked through and the glaze is caramelized.
Step 5: While chicken finishes, assemble the salad. Toss lettuce, avocado slices, cucumber, cherry tomatoes, and red onion together in a large bowl. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice. Season with salt and pepper to taste.
Step 6: Plate everything together, serving the glazed chicken alongside fluffy rice and the fresh avocado salad. Enjoy immediately.
Storage and Reheating Tips
Store leftover glazed chicken in an airtight container in the refrigerator for up to 3 days. The rice also keeps well for 4-5 days when stored separately. Prepare the salad fresh, as avocado browns quickly once sliced.
To reheat, place chicken in a skillet over low heat for 5 minutes, stirring gently to prevent the glaze from burning. Microwave rice in a covered bowl with a splash of water for 1-2 minutes. Assemble your fresh salad just before eating.
Continue on the next page