Rice With Vegetables And Sticky Chicken

Wash the chicken drumsticks and remove the skin if desired. Cut each drumstick in half vertically and make incisions along the bone without cutting too deeply.

Place the chicken drumsticks in a deep bowl. Add red bell pepper, cayenne pepper, onion powder, garlic powder, salt, coriander powder, and olive oil. Mix well.

Place the marinated drumsticks in a baking dish lined with parchment paper. Cover the dish first with parchment paper and then with aluminum foil. Place the dish in a preheated oven at 220°C (430°F) and bake the chicken for 55-60 minutes.

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes. Then add the carrot, red bell pepper, rice, onion powder, garlic powder, red bell pepper powder, coriander powder, bay leaves, and salt to taste. Crumble the chicken stock cube over the pan and mix well.

Add the water, broccoli, tomato paste, and green peas. Mix well and turn the heat to high. Once the water starts to bubble, reduce the heat to low. Cook the rice mixture covered for 10-15 minutes. Remove the pan from the heat and let it sit with the lid on.

Add the sweet soy sauce (ketjap manis) to the rice mixture and mix well.

In a bowl, mix the sweet soy sauce (ketjap manis), honey, sambal, and chili sauce.

Carefully take the drumsticks out of the oven and coat them with the sticky sauce. Return the drumsticks to the oven and bake for another 5-7 minutes until they are nicely glazed and sticky.