Chicken Stew with Rice

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  1. Rinse and dry the Chicken pieces. Mix the seasoning ingredients and combine them with the Chicken drumsticks. Toss well so each piece of Chicken is well coated. Cover and set aside in a cool place for about 4 hours or, preferably, overnight in a refrigerator.
  2. Heat vegetable oil for frying in a large, heavy-based, nonstick, deep skillet. Dredge each seasoned drumstick in cornstarch and fry in the hot oil to seal and quickly brown the outside (about 3 to 4 minutes each). Turn Chicken to ensure even browning. When it is golden brown, remove the Chicken from the oil and drain on paper towels. Repeat the process with all the Chicken pieces. Cover and set aside.