Crispy Seasoned Chicken Drumsticks with Corn Rice

Ingredients

• 8 chicken drumsticks
• 1.5 cups long-grain white rice
• 1 cup sweet corn kernels (fresh or canned)
• 3 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Recommended Tools

• Baking sheet or large skillet
• Medium pot with lid
• Mixing bowl

Instructions

1. Preheat your oven to 200°C (400°F). Pat the chicken drumsticks dry with a paper towel.
2. In a small bowl, mix the paprika, dried thyme, onion powder, salt, pepper, and olive oil. Coat the chicken drumsticks evenly with this spice blend.
3. Place the chicken on a baking sheet and roast for 30-35 minutes, turning halfway through, until the skin is crispy and the internal temperature reaches 74°C (165°F).
4. Meanwhile, melt the butter in a medium pot over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the rice and sweet corn kernels to the pot, stirring to coat them in the garlic butter for about 2 minutes.
6. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 15-20 minutes until the rice is tender and the liquid is fully absorbed.
7. Fluff the corn rice with a fork, serve it as a base on a plate, and place the crispy chicken drumsticks on top. Garnish with fresh parsley.