Duane Nutter
Chef
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Kentuckyaki Drumsticks with Dirty Rice
2 tablespoons
Olive oil
8 each
Springer Mountain Farms Drumsticks
1/4 cup
Low sodium soy sauce
1 teaspoon
Granulated garlic
1 teaspoon
granulated onion
1/4 teaspoon
Salt
1/4 teaspoon
Black pepper
1 tablespoon
toasted sesame seeds, for garnish
1 1/2 cups
Kentuckyaki Sauce (or your favorite Teriyaki sauce)
1 teaspoon
Cornstarch
2 teaspoons
Water
2 tablespoons
Vegetable oil
1/2 lb
Ground sausage (my mom always used chicken gizzards here)
1/2 lb
Chicken livers
1
Medium yellow onion, diced
1
Green bell pepper, diced
1/2 cup
Celery, diced
5 cloves
Garlic, peeled & sliced
3 teaspoons
Creole seasoning
2 cups
Long grain rice, uncooked & rinsed (Basmati works well too)
4 cups
Chicken stock or low sodium chicken broth
1 tablespoon
Kentuckyaki sauce
3
Bay leaves
2 teaspoons
Dried thyme
1/4 cup
Fresh parsley, chopped for garnish
1/4 cup
Green onions, sliced for garnish
- Preheat oven to 400°F.
- In a large bowl, add the drumsticks, season with all remaining ingredients except for the toasted sesame seeds, mixing well to coat drumsticks evenly.
- Line a baking sheet with foil, and place drumsticks on sheet and bake for 25-30 minutes, turning halfway through cooking time.
- Internal temperature of drumsticks should reach at least 165°F.
- Garnish with toasted sesame seeds, and serve with Dirty Rice.
- Place the Kentuckyaki in a small sauce pan over medium high heat.
- In a small bowl, mix cornstarch and water together until the lumps dissolve, making a slurry.
- When the sauce begins to boil, whisk in the cornstarch slurry and mix well until the sauce thickens.
- Cool and set aside.
- In a heavy bottomed saucepan or Dutch oven, heat oil over medium high heat.
- Add the ground sausage and chicken livers, cooking until no longer pink.
- Add onions, bell pepper, celery and garlic, cooking for 3-4 minutes or until onions soften.
- Add Creole seasoning, rice, chicken stock, Kentuckyaki sauce, bay leaves and season with salt & pepper; stir and bring to a boil.
- Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until rice is cooked and all liquid has been absorbed.
- Remove from heat and allow to rest, covered for 5 minutes.
- Fluff with a fork, garnish with chopped parsley and green onions.
Notes
Chef Nutter recommends purchasing your Kentuckyaki sauce here: https://bourbonbarrelfoods.com
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 5-6
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Kentuckyaki Drumsticks with Dirty Rice
2 tablespoons
Olive oil
8 each
Springer Mountain Farms Drumsticks
1/4 cup
Low sodium soy sauce
1 teaspoon
Granulated garlic
1 teaspoon
granulated onion
1/4 teaspoon
Salt
1/4 teaspoon
Black pepper
1 tablespoon
toasted sesame seeds, for garnish
1 1/2 cups
Kentuckyaki Sauce (or your favorite Teriyaki sauce)
1 teaspoon
Cornstarch
2 teaspoons
Water
2 tablespoons
Vegetable oil
1/2 lb
Ground sausage (my mom always used chicken gizzards here)
1/2 lb
Chicken livers
1
Medium yellow onion, diced
1
Green bell pepper, diced
1/2 cup
Celery, diced
5 cloves
Garlic, peeled & sliced
3 teaspoons
Creole seasoning
2 cups
Long grain rice, uncooked & rinsed (Basmati works well too)
4 cups
Chicken stock or low sodium chicken broth
1 tablespoon
Kentuckyaki sauce
3
Bay leaves
2 teaspoons
Dried thyme
1/4 cup
Fresh parsley, chopped for garnish
1/4 cup
Green onions, sliced for garnish
- Preheat oven to 400°F.
- In a large bowl, add the drumsticks, season with all remaining ingredients except for the toasted sesame seeds, mixing well to coat drumsticks evenly.
- Line a baking sheet with foil, and place drumsticks on sheet and bake for 25-30 minutes, turning halfway through cooking time.
- Internal temperature of drumsticks should reach at least 165°F.
- Garnish with toasted sesame seeds, and serve with Dirty Rice.
- Place the Kentuckyaki in a small sauce pan over medium high heat.
- In a small bowl, mix cornstarch and water together until the lumps dissolve, making a slurry.
- When the sauce begins to boil, whisk in the cornstarch slurry and mix well until the sauce thickens.
- Cool and set aside.
- In a heavy bottomed saucepan or Dutch oven, heat oil over medium high heat.
- Add the ground sausage and chicken livers, cooking until no longer pink.
- Add onions, bell pepper, celery and garlic, cooking for 3-4 minutes or until onions soften.
- Add Creole seasoning, rice, chicken stock, Kentuckyaki sauce, bay leaves and season with salt & pepper; stir and bring to a boil.
- Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until rice is cooked and all liquid has been absorbed.
- Remove from heat and allow to rest, covered for 5 minutes.
- Fluff with a fork, garnish with chopped parsley and green onions.
Notes
Chef Nutter recommends purchasing your Kentuckyaki sauce here: https://bourbonbarrelfoods.com
