Portuguese drumsticks with spiced rice

 


Portuguese drumsticks with spiced rice

Ingredients (9)

1/4 cup Portuguese dry blend marinade (we used Masterfoods brand)

8 medium chicken drumsticks

2 tbsp vegetable oil

1 brown onion, finely chopped

1 cup white rice

125g can corn kernels, drained, rinsed

420g can red kidney beans, drained, rinsed

1/3 cup chopped fresh coriander leaves

lime wedges, to serve

Method

Step 1

Reserve 2 teaspoons of marinade. Place remaining marinade in a bowl. Add chicken. Toss to coat.

Step 2

Heat half the oil in a large frying pan over medium heat. Cook chicken, turning, for 2 to 3 minutes or until browned. Reduce heat to low. Cook, turning, for 5 to 7 minutes or until cooked through.

Step 3

Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add rice and reserved marinade. Cook for 30 seconds or until fragrant. Add 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes.

Step 4

Add corn, beans and coriander to rice. Set aside, covered, for 5 minutes. Stir to separate grains. Serve chicken with rice mixture and lime wedges.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Fallow's Fried Corn Ribs

Image
  Fallow's Fried Corn Ribs INGREDIENTS Corn cob 4 Sunflower oil or vegetable, or rapeseed for frying Coriander Small handful, chopped Lime 1 Olive oil 15ml, to drizzle For the seasoning Salted kombu 52g Old bay seasoning 25g Smoked paprika 8g Smoked chilli flakes 6g Maldon salt25g At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.  Step01 For the kombu seasoning Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry. Step02 Once dry, let it cool and then place into a ...
Read more

Cellophane Noodles and Herb Salad with Duck

Image
  Cellophane Noodles and Herb Salad with Duck INGREDIENTS Duck 2 breasts, fillets, approx. 300 g each Soy Sauce 2 tbsp Honey 2 tbsp Noodles 200 g, cellophane Limes 4 (2 juiced, the others quartered ) Peanut Oil 2 tbsp Celery 2 stalks, with leaves, cut into 8 cm lengths and sliced with a mandolin, leaves roughly chopped Mint 2 handfuls, leaves picked Thai Basil 2 handfuls, leaves picked Chili Pepper 2 small, red, deseeded and sliced into rings Peanuts 40 g, salted, roughly chopped Basil purple and green to garnish Preparation How to make a tasty Cellophane Noodles and Herb Salad with Duck Heat the oven to 100°C (80°C in a fan oven),gas 1/4. Score a diamond pattern into the duck skin. Whisk the soy sauce with the honey and season with ground black pepper. Brown the duck breasts, skin side down, in a hot pan for approx. 5 minutes. Turn and fry briefly on the other side, then transfer to a wire rack, skin side u...
Read more