Emerald Fire Drumsticks & Fiesta Rice

Ingredients

• Chicken Drumsticks — 4lb skin-on ($5.00)
• Olive Oil — 3 Tbsp marinade fat ($0.57)
• Lime Juice — 0.25 cup ($0.75)
• Garlic — 4 cloves ($0.25)
• Paprika — 2 Tbsp ($0.30)
• Cumin — 1 Tbsp ($0.15)
• Sugar — 2 tsp ($0.02)
• Mayonnaise — 0.5 cup ($0.44)
• Sour Cream — 0.25 cup ($0.25)
• Jalapenos — 3 count ($0.67)
• Cilantro — 1 cup ($0.80)
• Garlic — 2 cloves ($0.12)
• Lime Juice — 2 Tbsp ($0.30)
• Olive Oil — 2 Tbsp ($0.38)
• Salt and Pepper — 0.75 tsp ($0.03)
• White Rice — 2.25 cups ($0.85)
• Chicken Broth — 4.5 cups ($1.75)
• Frozen Peas — 1 cup ($0.45)
• Olive Oil — 2 Tbsp ($0.38)
• Tomato Paste — 2.5 Tbsp ($0.16)
• Onion — 1 count ($0.50)
• Jalapeno — 1 count ($0.22)
• Lime — 2 Tbsp ($0.30)
• Cumin and Chili Powder — 1 tsp ($0.10)
• Cilantro — 0.25 cup ($0.20)
• Salt and Pepper — 1.25 tsp ($0.06)

Instructions

1. 1Marinate and Roast the Drumsticks — In bowl whisk together 3 tbsp olive oil 0.25 cup lime juice 4 chopped garlic cloves 2 tbsp paprika 1 tbsp cumin and 2 tsp sugar. Toss 4lbs skin-on drumsticks in marinade until completely coated. Roast on baking sheet in 425F oven for 35-45 minutes until skin is deeply browned and internal temperature hits 165F.
2. 2Build the Fiesta Rice — Heat 2 tbsp olive oil in large pot. Saute diced onion and diced jalapeno until soft then stir in 2.5 tbsp tomato paste and cook 1 minute. Add 2.25 cups white rice toasting 2 minutes. Pour in 4.5 cups chicken broth along with cumin chili powder salt and pepper. Bring to boil cover reduce heat to low simmer and cook until liquid is absorbed. Remove from heat and gently fold in defrosted peas cilantro and lime juice.
3. 3Blend the Emerald Sauce — Add mayo sour cream jalapenos cilantro garlic lime juice salt and pepper into blender. Blend until smooth slowly streaming in 2 tbsp olive oil to finish emulsion.
4. 4Assemble and Pack — Divide cooked rice evenly across 6 containers. Top each container with roasted drumsticks. Store sauce separately in jar or small containers.