One-Pan Chicken Drumsticks With Rice & Beans
June 16, 2020
"One-pan dinner that can be seasoned with whatever spices you happen to have on hand."
- Serving Size: 1 (365.5 g)
- Calories 856.6
- Total Fat - 28.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 156.9 mg
- Sodium - 1780.9 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 19 g
- Sugars - 6.8 g
- Protein - 55.4 g
- Calcium - 174.7 mg
- Iron - 8.1 mg
- Vitamin C - 3.9 mg
- Thiamin - 1.2 mg
Season drumsticks on all sides with salt and black pepper to taste.
Heat oil in a large deep-sided skillet over medium-high.
Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute.
Add rice and stir to coat.
Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt (if using).
Nestle chicken back into skillet and bring liquid to a boil.
Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20–25 minutes.
Remove from heat and let sit 5 minutes.
Fluff rice with a fork, then scatter herbs over.
Tips & Variations
No special items needed.