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Fried Mexican Drumsticks with Savoury Rice and Green Salad


Fried Mexican Drumsticks with Savoury Rice and Green Salad
Recipe: Bongani Inguane
Serves: 4
Preparation:  15 min
Cooking: 35 min

1 cup Excella Mayonnaise

juice of 1 lemon
salt and pepper to taste
2 cups Excella rice
½ head of lettuce

3 carrots plus 2 to caramelize
2 large peppers plus 2 for rice
1 onion plus 1 for rice
2 cloves garlic plus 1 for rice
3 tomatoes
4 cups chicken stock
4 drumsticks
1 tsp fresh thyme
1 tsp all spice
4 Tbsp cumin
2 Tbsp ground coriander
¼ cup butter
3 Tbsp sugar
3 Tbsp paprika
extra seasoning (optional)
Excella oil for cooking and frying
Serve with side salad

In a bowl, mix together the Excella Mayonnaise, lemon juice and season with salt and pepper.

Mexican Chicken
Cook the rice according to package instructions for only 10 minutes then set aside to rest. Dice 3 carrots, 2 peppers and 1 onion into small cubes then crush 1 garlic clove for the broth and finally peel and chop your tomatoes. Make a broth using garlic,onion, peppers and paprika and sauté the veggies. Season to taste then add the tomatoes. Once tomatoes turn golden in colour then add chicken stock and simmer for 7 minutes. Boil the drumsticks in the broth for 10 minutes, then remove from pot and set aside. In a bowl season boiled chicken with thyme, all spice, cumin and coriander then fry until cooked on all sides then set aside to rest.

Cut the 2 remaining carrots into batons then caramelise in butter and sugar for about 10 min. Stir continuously so the sugar does not burn then take the carrots off the heat once glossy. Set aside.
Sauté remaining diced vegetables until vibrant then mix with the rice and fry for a further 3 minutes. Season to taste
Toss side salad in mayo dressing then serve alongside rice and Mexican chicken.

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