Name: Fusion Spiced Drumstick Rice with Crispy Potatoes
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 4 chicken drumsticks; 1.5 cups potatoes (cut into small cubes); 1 cup rice; 2 cups water; 2 tablespoons olive oil

Fusion Spiced Drumstick Rice with Crispy Potatoes

A vibrant one-pan dish combining tender spiced drumsticks with fluffy rice and golden crispy potatoes. This easy fusion recipe brings together Indian spices, Spanish saffron vibes, and Mediterranean simplicity for a complete meal that's ready in under 30 minutes.

35 min

Easy

4 servings

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Taste Profile

Sweet1/10

Salty5/10

Sour0/10

Umami6/10

Spicy2/10

🥄 Texture

The dish contrasts tender, moist chicken and fluffy, separated rice with small cubes of potatoes that have a lightly crisped exterior from the initial pan sear. The simmered drumsticks will be yielding and juicy while the potatoes provide occasional bite and crunch.

👃 Aroma

A savory, roasted chicken aroma dominates, joined by warm, toasty notes from the lightly toasted rice and browned potatoes. Olive oil and black pepper add a subtle peppery warmth but there are no bright citrus or herb top notes.

🍷 Pairs Well With

A crisp, dry white wine (Sauvignon Blanc) or a pale lager; alternatively unsweetened iced tea or sparkling water with lemon to cut the richness.

🥗 Side Dishes

Cucumber and tomato salad with a light vinaigrette, a cooling yogurt raita or tzatziki, and steamed or sautéed seasonal greens; tangy pickles or a simple chutney also pair well.

Instructions

Heat olive oil in a large pan over medium-high heat. Season drumsticks with salt and pepper, then cook them for 5-6 minutes on each side until golden brown. Remove and set aside on a plate.

In the same pan, add the cubed potatoes and cook for 3-4 minutes, stirring occasionally, until they start to turn golden. Season with salt and pepper.

Add the rice to the pan with the potatoes and stir for 1-2 minutes until the rice is lightly toasted and coated with oil.

Pour in 2 cups of water and return the drumsticks to the pan. Bring everything to a boil, then reduce heat to low, cover with a lid or foil, and simmer for 15 minutes without stirring.

Check if the rice is cooked and water is absorbed. If needed, cook for 2-3 more minutes. Fluff with a fork, taste, and adjust salt and pepper. Serve hot.