Tuesday, November 29, 2011

Thai Chicken Drumsticks

Here's another flavorful, economic recipe from chicken drumsticks from Rachel Ray.

Thai Chicken Drumsticks

1/2 bunch cilantro, stems and leaves separated and coarsely chopped
3 cloves garlic
2 tbsp. oyster sauce
1 lime, juiced
Salt and pepper
8 chicken drumsticks (2 lbs.)
1 1/2 cups jasmine rice
2 cucumbers—peeled, halved lengthwise and thinly sliced crosswise


In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.

Position a rack in the upper third of the oven and preheat to 400°. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.

Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.

In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on that website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/thai-chicken-drumsticks

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