5 Sanderson Farms® Drumsticks
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups water
1 cup extra long grain rice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground turmeric
1 lemon, cut into thick slices
1/2 tablespoon fresh flat-leaf parsley
1. Combine flour, the 1 teaspoon salt and the black pepper in a shallow dish.
2. Coat chicken with flour mixture. Discard any remaining flour mixture.
3. Heat oil in a 12-inch skillet.
4. Cook chicken over medium heat 20 minutes, turning occasionally.
5. Remove chicken from skillet, reserving drippings.
6. Add onion and celery. Cook and stir for 3 to 4 minutes or until vegetables are just tender.
7. Add the water, the uncooked rice, ginger, the 1/2 teaspoon salt, allspice and turmeric. Bring to a boil.
8. Add chicken. Reduce heat. Cover and simmer 20 to 25 minutes or until rice is tender and chicken is to an internal temperature of 190°F.
9. Top with lemon slices for the last 5 minutes of cooking.
10. Sprinkle parsley over chicken mixture and serve.
Yield: 5 servings.