Chicken Drumsticks with Succotash and Rice

Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids.
In the following “all in one pot” dish, I’ve decided to mix the corn and lima beans with chicken and rice. For even more layers of color and flavors, I’ve also added red and jalapeño peppers and scallions into the mix. Served with a green salad on the side, this tasty and colorful dish is perfect for lunch, or light dinner. Try it and enjoy.

* Texmati rice is a brand name for an American long grain type of rice. If you can’t find it, substitute with any other long grain rice.

Makes: 4
Prep time: 5 minutes
Cooking time: 50 minutes

4 medium size chicken drumsticks
2 tsp salt
½ tsp freshly ground four peppers mix
2 Tbs oil
½ cup white Texmati rice, washed and drained (see notes)
1 cup frozen baby Lima beans, thawed
1 cup frozen corn, thawed
1 cup red baby peppers, roughly chopped
1 Tbs chopped jalapeno pepper
3 scallions, chopped
1¼ cups water

1. Pat-dry the chicken and season with some of the salt and pepper. Pour 1 Tbs of the oil into a large pan, and heat over medium-high heat. Add the chicken and lightly fry on all sides, to golden-brown color. Transfer to a plate and keep in a warm place.
2. Add the remaining 1 Tbs oil to the pan, and add the rice. Cook, stirring occasionally, for 1-2 minutes, until it is coated with oil and starts to change color to white.
3. Add the lima beans, corn, red and jalapeno peppers and scallions. Mix and sauté for a minute.  Add the water and remaining salt and pepper. Mix and adjust seasoning if needed, and bring to an almost boil.

4. Place the chicken back in the pan, and cover it tightly. Reduce the heat to minimum, and cook for about 40 minutes, until the liquids absorbed and the chicken and rice are cooked through.

5. Turn off the heat and keep in the pan, covered, for 5 minutes. Transfer the chicken to a warm plate. Using a fork, lightly fluff and mix the rice and vegetables together before serving.

Lamb with Onions, Parsley, Tomatoes and Golden Raisins

Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it. Continue reading

Grape Leaves Stuffed with Rice and Herbs

Stuffed grape leaves are known all over the Mediterranean, where they are mostly stuffed with rice and herbs, and in the Middle East, where a meat filling is more common. Continue reading

Chicken Thighs with Green Peas and Herbed Rice

Chicken Thighs with Green Peas and Herbed Rice Ronit PensoI always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading

“Porcupine” Meatballs with Eggplants and Tomatoes

Porcupine Meatballs Ronit Penso

Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.

Continue reading

Chicken, Carrot and Dried Currants Rice Pilaf

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.

I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Tasty Eats

Chicken, Carrot and Dried Currants Rice Pilaf Ronit Penso

“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal.
There are many different versions of this dish all over the Middle East, Turkey, Greece, Armenia, Uzbekistan, India and more. Each version comes with its different spices, types of meat and vegetables used.
The following is a pilaf that I have prepared for a client of mine, who wanted a lower fat version of a traditional Armenian Lamb Pilaf. I have used chicken instead of lamb, and the result it tasty and fragrant, and at the same time much lighter than the original. The dish is great for entertaining, with a simple green salad on the side.

* Do not be tempted to use chicken breast instead of the thighs, as the result will be too dry.
* I’ve used McCormick’s’ Garam Masala Spice Mix, which contains coriander, black…

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Chicken, Carrot and Dried Currants Rice Pilaf

Chicken, Carrot and Dried Currants Rice Pilaf Ronit Penso“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal. Continue reading