Ingredients
- 9 cloves garlic, minced, divided
- 1/2 yellow onion, minced
- 1/2 tsp. of each: paprika, garlic powder, onion powder, chili powder, oregano, parsley, and black pepper
- 2 tsp. salt, divided, plus more to taste
- 1/2 cup olive oil
- 4-6 drumsticks
- 2 cups basmati rice
- 3 cups veggie stock
- 1 Tbsp. tomato paste
- 1/2 cup cilantro, finely chopped
- 8 oz. green beans, trimmed
- 1 Tbsp. olive oil
Servings:
Units:
Instructions
- Preheat oven to 425° F. In a bowl, combine chicken with spices, oil, onion, and 6 cloves of minced garlic. Transfer to baking sheet and bake for 35 minutes.
- While the chicken is roasting, combine veggie stock and tomato paste in a pot over high heat. Add rice to mixture and cook until rice is fluffy.
- While rice is cooking, blanch green beans in salted water for 4 min. Drain and rinse in cold water.
- Heat oil in a large skillet. Add green beans and 3 cloves of minced garlic, then toss until garlic is golden and crispy. Add salt and pepper to taste and set aside.
- When rice is done, add in chopped cilantro. Season with salt and pepper and mix.
- When everything is cooked, serve your chicken, rice, and green beans on a plate and enjoy!
Recipe Notes
This recipe was provided by East Side Table as part of our Budget Cooking class series.
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