Caribbean🥩 Meat

Caribbean Baked Chicken Drumsticks with Jollof Rice & Steamed Vegetables

Name: Caribbean Baked Chicken Drumsticks with Jollof Rice & Steamed Vegetables
Total time: 1 h
Cuisine: Caribbean
Ingredients: 1 kg chicken drumsticks; 1 tbsp oil; 1 tsp salt and pepper; 1 tsp basil; 1 tsp garlic powder; 1 tsp all purpose seasoning; 1 tsp paprika; 2-3 tbsp oil; ~2 tbsp fresh parsley; 2-3 pointed red peppers; 3 onions; 2-3 tbsp tomato purée; ¼ cups oil; 1 onion; 1 tbsp tomato purée; 1 tsp salt; 2 Knorr cubes; 1 tsp curry powder; 2 sprigs fresh thyme; 1 bay leaf; 1½ cups basmati rice, washed; 2 cups water or chicken stock; 1 large carrot; 1 tenderstem broccoli; ½ tsp all purpose seasoning; ¼ tsp basil; 2 tbsp butter

⏱ 60 min

A complete Caribbean meal featuring baked chicken drumsticks, Jollof rice made with red pepper and tomato sauce, and buttered steamed vegetables. The chicken is seasoned, marinated, and baked until golden; the rice cooks in a rich pepper sauce; and the vegetables are steamed with butter until tender-crisp.

Adapted from a video by TERRI-ANN'S KITCHEN

Let’s Cook With me | Baked chicken drumsticks, Jollof rice & steamed Veg

Watch on YouTube

Ingredients

chicken drumsticks1 kg
oilfor marinating chicken1 tbsp
salt and pepper1 tsp
basil1 tsp
garlic powder1 tsp
all purpose seasoning1 tsp
paprika1 tsp
oilfor baking chicken2-3 tbsp
fresh parsleyfor garnish~2 tbspest.

Steps

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1
Clean the chicken drumsticks thoroughly with lemon juice, vinegar, and cold water.
2
Season the chicken with oil, salt, basil, all purpose seasoning, garlic powder, and paprika. Mix well to coat evenly.
3
Let the seasoned chicken rest for 10-15 minutes.
4
Bake the chicken on a tray at 200°C for 45-50 minutes until golden and cooked through. Baste with pan drippings halfway through.
5
Prepare the pepper sauce: peel and chop the red peppers and onions, then blend in a food processor until chunky.
6
Add tomato purée to the blended peppers and blend until smooth.
7
Heat 1/4 cup of oil in a pot and fry the chopped onion and tomato purée on low heat for about 10 minutes until fragrant.
8
Add the blended pepper mixture to the pot and simmer on low heat for about 15 minutes until the oil rises to the top.
9
Season the pepper mixture with salt, Knorr cubes, curry powder, and fresh thyme. Stir well.
10
Wash 1.5 cups of basmati rice and set aside.
11
Add the washed rice to the pepper sauce and mix in thoroughly.
12
Pour in 2 cups of water or chicken stock, ensuring there is enough liquid to cover the rice.
13
Cover the pot and cook on low heat for about 10 minutes, then open and stir to ensure even cooking.
14
Stir the rice again and cover with aluminum foil. Steam for another 10 minutes until fully cooked and grains are separated.
15
Prepare the vegetables: trim the ends of the tenderstem broccoli and cut the carrot into appropriate pieces.
16
Wash the vegetables: spray or coat with white vinegar, then rinse thoroughly with cold water.
17
Season the vegetables with all purpose seasoning and basil, add butter, and steam on low heat for about 5 minutes without adding liquid.
18
Turn off the heat and cover to allow the vegetables to soften with residual steam.
19
Plate the baked chicken drumsticks garnished with fresh parsley, and serve with the Jollof rice and steamed vegetables.

Caribbean Baked Chicken Drumsticks with Jollof Rice & Steamed Vegetables

Ingredients

Steps

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