Thai Chicken Drumsticks w/ cucumbers
By boscobojo
Ingredients
- 1/2 bunch cilantro, stems and leaves separated and coarsely chopped
- 3 cloves garlic
- 2 Tbl. oyster sauce
- 1 lime, juiced
- Salt and pepper
- 8 chicken drumsticks (2 lbs.)
- 1 1/2 cups jasmine rice
- 2 cucumbers - peeled, halved lengthwise and thinly sliced crosswise
Details
Preparation
Step 1
In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
Position a rack in the upper third of the oven and preheat to 400 degrees. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.
Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium low heat. Cover and cook until the rice id tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.
In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.
You'll also love
- PC Roasted Garlic & Red Pepper... 0/5 (0 Votes)
- Crab Meat Souffle 4/5 (2 Votes)
- Bourbon-Cherry Brownie a la mode 0/5 (0 Votes)
- Corn Dip 0/5 (0 Votes)
- Ensalada la Delicia (Cucumber,... 0/5 (0 Votes)
Review this recipe