This Glazed Chicken and Honey-Coconut Rice will make all of your island food dreams come true, right in your own kitchen!
I think about taking a vacation somewhere warm with my husband and kids at least once per week. One, I’m extremely cold natured and have been thinking about getting a seat warmer for my office. Yes, that’s extreme—I know. Two, I just really like the beach! Anyone else??
Unfortunately, I can’t take off to Bora Bora right now, but what I can do is create recipes that remind me of the beach, and this recipe is one that’ll make you want to savor every single bite. It’s truly AMAZING!
Coconut rice is, hands down, my favorite way to flavor rice, and by adding honey…well, let’s just go ahead and say it’ll become one of your favorites, too. The glaze for the drumsticks is made with brown sugar, soy sauce and a little sriracha, so you get the best of both the sweet and spicy worlds, and it leaves the most fabulous crust on the chicken and rice.
When it’s finished cooking, slice some fresh mango, and garnish with green onion, cilantro, lime wedges and more glaze, and your tastebuds will be thanking you all evening long!
5 chicken drumsticks
2 tablespoons butter
2 tablespoons honey
1 cup uncooked white rice
1 cup coconut milk
1 1/4 cup chicken broth
3 teaspoons sugar
3 tablespoons lime juice
⅓ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sriracha sauce
2 tablespoons corn starch + 4 tablespoons cold water
mango slices, cilantro, green onion & lime wedges for garnish
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon chili powder
Mix all rub ingredients together in a plastic container (with a lid). Place drumsticks in container; place lid on container, firmly. Shake until well-coated.
In a large skillet (with a lid), melt butter and honey over medium heat.
Shake the skillet to make sure butter and honey are well-combined and add drumsticks. Brown 3 minutes, each side; remove from pan and set aside.
Add uncooked rice to the same pan. Toast rice for a minute or two and let it absorb the remaining butter and honey.
Add coconut milk, chicken broth, sugar and lime juice to the rice. Place drumsticks back in pan on top of rice. Cover and cook on medium-low for 20-25 minutes until all the liquid is absorbed into the rice.
Check rice at about 20 minutes to make sure it isn't sticking to your pan. If it is not yet tender, add another 1/4 cup of chicken broth and continue simmering, covered, until done.
Make the glaze while rice is cooking. Stir together corn starch and cold water; set aside. In a sauce pan, combine soy sauce, brown sugar and sriracha. Bring to a boil over medium heat; stir in cornstarch and water mixture. Reduce heat, stirring constantly. When glaze thickens, remove from heat.
Spoon rice onto a plate. Place a drumstick on top of the rice; drizzle glaze over chicken and rice. Serve with fresh mango slices and garnish with green onion, cilantro and more glaze, if desired. As always, I hope you enjoy!