- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon crushed dried chiles
- 1 teaspoon dried thyme
- 8 chicken drumsticks, skinned
- 1 tablespoon extra virgin olive oil
- Salt and fresh-ground pepper
- Parsley sprigs
- Creole Rice:
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 2 stalks celery, diced
- 3/4 cup long-grain rice
- 2 1/2 cups vegetable stock
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Heat the broiler to medium. Put the flour, paprika, pepper, garlic, chiles, thyme, and a pinch of salt in a plastic bag and shake to mix. Make 2 slashes in each chicken drumstick and rub with the olive oil. Toss them one at a time in the bag to coat with the spice mixture; shake off any excess mixture. Place the chicken on the broiler rack and broil until golden and cooked through, turning often, 20 to 25 minutes.
- Meanwhile, make the Creole rice. Heat the oil in a large saucepan. Add the onion, pepper, and celery and saute until soft, about 2 minutes. Stir in the rice, then add the stock and kidney beans. Bring to a boil. Cover and simmer until all the stock is absorbed and the rice is tender, 15 to 20 minutes.
- Stir the chopped parsley into the rice and season with salt and pepper to taste. Spoon the rice onto 4 plates and place 2 drumsticks on top of each portion. Serve hot, garnished with sprigs of parsley.