Sticky Garlic Chicken Drumsticks with Corn Rice

Instructions

Step 1: Pat the chicken drumsticks dry with paper towels and season with salt and pepper on all sides.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the drumsticks and brown them for 4-5 minutes per side until golden. Remove and set aside.

Step 3: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.

Step 4: Stir in soy sauce, honey, and paprika. Mix well to combine.

Step 5: Return the drumsticks to the skillet, coating them evenly in the glaze. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the glaze is thick and sticky.

Step 6: While the chicken cooks, warm the cooked rice in a separate pan with butter and corn kernels over medium heat for 3-4 minutes.

Step 7: Divide the corn rice between serving plates, top with sticky garlic drumsticks, and garnish with fresh parsley and chili flakes.

Storage and Reheating Tips

Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this a great meal-prep option.

To reheat, warm the chicken gently in a skillet over medium heat with a splash of water to prevent it from drying out. Microwave the rice separately for 1-2 minutes, or warm it in a skillet with a touch of butter.

You can also freeze the cooked drumsticks in the glaze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.