This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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
