Texan-Mexican (Tex-Mex) Chicken Drumsticks and Rice2018-04-24
- Servings: 3 or 4
The cuisine that is called Tex-Mex comes from Texans of Mexican heritage who lived in Texas before it became part of USA and also from Mexican immigrants who came later, largely from Northern Mexico.
It is basically Mexican but has some variations and tends to be less hot and complex than traditional Mexican.
This Tex-Mex chicken and rice casserole is an easy, hearty and delicious all-in-one family meal.
- 6 chicken drumsticks coated with below mentioned spices:
- 1 tsp of sweet paprika, 1 tsp of white pepper, 1 tsp of cinnamon, 1 tbsp of garlic powder, 1 flat tsp of turmeric, 1 flat tsp of salt, 2 or 3 tbsp of olive oil.
- 1 heaped cup of white rice (medium or long grain)
- 1 onion, chopped
- 3 garlic cloves, finely minced
- 2 green bell peppers (1 green + 1 red), diced
- 1 handful of green peas
- 1 stick of celery, finely diced
- 2 fresh tomatoes, chopped + 1 tbsp of tomato paste
- 2 or 3 tbsp of olive oil
- 1/2 tsp of ground cumin
- 1/2 tsp of white pepper + 1/2 tsp of turmeric (healthy supplement)
- Chili (fresh, paste or powder), to taste - optional
- 2 cups of water
- 1 organic chicken stock cube
- Salt, to taste
After coating the chicken drumsticks with spices, put them in a baking dish in a hot oven, for about 1 hour. Remove from the oven when they are cooked and golden brown.
While the chicken is in the oven, prepare the rice. Put a pan over a medium heat, add the olive oil then the onions. When the onions are light brown, throw in the garlic, diced peppers, celery, peas and tomatoes (fresh and paste). Mix well and stir fry for few minutes before adding the washed rice, seasonings, water and one chicken stock cube.
Simmer on low heat until the rice has absorbed all the liquid. Adjust the taste just before the end of the cooking.
Serve the rice topped with the drumsticks and a side dish of green salad.