Chicken Drumsticks with Rice and Herbs

Chicken drumsticks with rice and herbs is a delightful meal that perfectly balances flavors from the Mediterranean pantry. This dish combines tender chicken drumsticks with fragrant basmati rice, cooked in a savory broth with a hint of orange freshness. Fresh oregano, red onions, and garlic infuse the entire meal with aromatic notes, while a splash of dry white wine and lemon juice adds depth and acidity. The result is a comforting yet elegant dish, perfect for weekday dinners or weekend gatherings. It's simple to prepare, taking about 35 minutes, and requires minimal ingredients, making it both affordable and delicious. This meal is rich in protein and carbohydrates, providing sustained energy. The addition of fresh parsley as a garnish not only enhances the flavor but also adds a pop of color. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will quickly become a family favorite. Pair it with a crisp green salad and a glass of chilled white wine for a complete dining experience.

Ingredients

Main Ingredients:

• 4 chicken drumsticks or thighs
• 250 g basmati rice
• 3/8 liter vegetable or chicken stock
• 8 sprigs fresh oregano
• 1 red onion

Spices and Sauces:

• 2 cloves garlic
• 2 tablespoons olive oil
• 1/8 liter orange juice
• 1 bay leaf
• 2 tablespoons dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• Salt
• Pepper

Preparation Time

Total Time: 35 minutes

• Preparation: 15 minutes
• Cooking: 20 minutes

Step-by-Step Instruction

1. Prepare the Aromatics: Finely chop the red onion. Peel the garlic and crush it using a garlic press.
2. Handle the Herbs: Wash and dry the oregano. Remove the leaves from four sprigs and chop them finely.
3. Start Cooking: Heat 1 tablespoon of olive oil in a large pot. Sauté the onions and garlic until they are soft and fragrant.
4. Add Herbs: Stir in the chopped oregano, sauté for an additional minute to release its flavors.
5. Rice Time: Add the rice to the pot, stirring to coat in the oil and aromatics.
6. Boil the Liquids: Pour in the stock and orange juice, and bring the mixture to a boil.
7. Season It: Add the bay leaf, and season with salt and pepper to taste.
8. Simmer the Mixture: Cover the pot, reduce the heat to low, and allow the rice to simmer for 15-20 minutes until tender.
9. Prepare the Chicken: In the meantime, season the chicken drumsticks with salt and pepper.
10. Sear the Chicken: In a separate pan, heat the remaining olive oil over high heat. Brown the chicken on all sides.
11. Slow Cook the Chicken: Cover the pan, reduce the heat, and let the chicken simmer for 15 minutes.
12. Set Aside the Chicken: Remove the chicken from the pan and keep it warm.
13. De-glaze the Pan: Add wine and lemon juice to the pan to de-glaze, scraping any bits stuck to the bottom.
14. Combine with Rice: Stir the de-glaze mixture and chopped parsley into the cooked rice.
15. Present the Dish: Serve the fragrant rice with the warm chicken drumsticks on top.
16. Final Touch: Garnish with a few sprigs of fresh oregano if desired.

Tips

• Substitute Proteins: Try using chicken breast or turkey for a leaner option.
• Rice Variations: Use brown rice for a healthier alternative but extend cooking time to account for the whole grain texture.
• Extra Flavor: For a more intense flavor, marinate the chicken overnight with a mix of olive oil, lemon, and herbs.

Nutritions

• Calories: 500 per serving
• Protein: 30g
• Fat: 15g
• Carbohydrates: 55g

Variations

• Vegetarian Option: Omit chicken and add chickpeas for protein.
• Vegan Alternative: Use vegetable stock and replace chicken with tofu or tempeh.

Serving Suggestions

• Serve with a crisp green salad with vinaigrette for a balanced meal.
• Pair the dish with a glass of Sauvignon Blanc or Chardonnay.

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