Are you looking for a complete recipe that you can put on the table without much effort? Then these Caribbean drumsticks with rice are precisely what you are looking for. The chicken has just enough spice to keep it exciting without fear of burning your mouth. The rice will bring some balance if it is too hot for you.
This is our Caribbean dry rub. We don’t know how authentic this mix is, but it sure is tasty. Fortunately, you can’t go wrong because the Caribbean is a huge area with plenty of culinary styles to choose from. This dry rub is a bit spicy and smells delicious, especially if the chicken is grilled.
You use about one to two tablespoons of the dry rub per four drumsticks. Keep in mind that you will need some dry rub for the rest of the recipe later.
We place the drumsticks in a circle with the leg bones outwards on the grates. We use the platesetters for an indirect temperature of about 150ºC (302F). In our opinion, that is the best temperature to prepare drumsticks or chicken wings. Now you just leave them for an hour.
After an hour, the drumsticks will have a core temperature of about 83 to 85ºC (181 to 185F). Then the meat is at its most tender because the connective tissue has been converted into delicious gelatin. The tougher tendons you sometimes encounter when cooked to a lower core temperature are also soft.
If you don’t have a Thermometer, you can also look at the exposed bone. If the skin has retracted, you can see that the tendons have come loose. Then you know that the connective tissue has broken down, and the meat is nice and tender.
When the drumsticks are ready, we make the rice in 25 minutes in the Dutch oven that fits precisely in the accessory rack of our Kamado. This way, it stands firmly without balancing on the grates.
We cook the rice in water that we season with onion, garlic and tomato puree. Then we throw in some dried chicken broth. That is not only the fastest way to flavour your soup but also rice.
We use just enough water for cooking the rice. This way, you know that all the flavour you put in the water will eventually be in the rice, and you don’t pour anything out. If the rice needs a little more taste, stir in one or two teaspoons of the dry rub. Ten minutes before serving the rice, toss the drumsticks in to reheat.
These are our Caribbean drumsticks with rice. If you will make this delicious recipe, let us know in the comments below.
- Chicken drumsticks
For the dry rub
- 1 tbsp smoked paprika powder
- 1 tbsp granulated garlic
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2 tsp sea salt
- 2 tsp dried oregano
- 1 tsp granulated onion
- 1 tsp chipotle pepper
- 1 tsp coarsely ground black pepper
- 1 tsp cayenne pepper
- 1/2 tsp nutmeg
For the rice
- 2 tbsp olive oil
- 2 white onions (finely chopped)
- 2 garlic cloves (finely chopped)
- Can (70 grams) tomato puree
- 400 grams of brown rice
- 600ml water
- 2 tsp sprinkled stock
- a green and red bell pepper
- 4 spring onions cut
- 2 tsp of the dry rub
- Mix the ingredients for the dry rub. Coat the drumsticks with a little Tabasco and sprinkle the dry rub over them.
- Place the drumsticks uncovered in the refrigerator while preparing the barbecue with an indirect temperature of about 150ºC (302F).
- Cook the drumsticks to a core temperature between 83 and 85ºC (181 to 185F). Remove them from the grates and place a Dutch Oven over direct heat.
- Pour the olive oil into the pan and fry the onion and garlic until the onion is translucent and soft. Then add the tomato paste and stir fry for a few minutes.
- Add the rice and stir-fry for a few minutes before adding the water and stock. Let everything simmer for 10 minutes with the lid closed.
- Finely chop the bell peppers and spring onions and add this to the rice. You can add a little water if the rice threatens to boil dry. When the rice has absorbed all the water after 15 minutes and is al dente, the rice is ready.