I have missed sharing recipes on this blog, and like to let folks know how easy it is to make delicious, [relatively] healthy in the comfort of their own homes. You don’t need mixes and packets, you just need an hour and confidence that you can cook like a pro. Last night I made a meal that is sure to impress and please the pickiest of eaters. And before you get all sassy, I know this is not TRADITIONAL fried rice, but I don’t like eggs. I own chickens ironically, I suppose. Anyhoo, you’ll like this anyway, I promise.
Sweet & Spicy Chicken Legs with Prosciuitto
- 4 chicken legs
- 1 package (8 oz, typically) prosciutto
- 4 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp paprika
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 cup olive oil
Fried Rice with Veggies
- 3/4 cup prepared rice, preferably a day or two old, but no one is watching if you make it fresh
- 2 tbsp canola oil
- 1 cup soy sauce (low-sodium, if you can)
- 2 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp ground pepper
- 1 bundle of asparagus
- 1/2 yellow onion
- 3/4 cup frozen peas, thawed
How the hell do I do this?
Preheat oven to 375 degrees.
In a small bowl, whisk together the brown sugar, cumin, paprika, chili powder, garlic powder, salt, & olive oil. It will smell delicious, but do not drink it, please.
Put your chicken legs in a Ziploc bag. It is my professional duty to let you know that my Ziploc bag had a hard time staying closed, which made life difficult, and I spilled some stuff on the floor. I cleaned it up, but I was mad. The moral of my story–use a larger sized Ziploc bag than I did.
Once your chicken legs are in the bag, pour the yummy mixture you previously made into the bag. Now you get to pretend you are a background dancer in Outkast & shake it like a Polaroid picture. After the mixture is evenly spread on your chicken, you could marinate it in the fridge for 30 minutes. You could, but I didn’t, so I’m going to tell you–it works either way.
Whether you were a patient home cook or not depends on when you do the next step. One at a time, take a chicken leg & wrap a piece of prosciutto around it. Your hands will get messy, but it’s worth it. A master’s tip may be to slice the prosciutto slices diagonally to optimize covering more of the chicken leg. Follow your heart, I say! Wrap it however you want! In fact, I wrapped using two slices on a couple legs (because I’m a rebel, that’s why!). Whenever the legs are wrapped to your liking, place them in a glass dish and then in the oven. You will get to forget about these bad boys for 45 minutes. That’s a whole episode of America’s Next Top Model (on Hulu, I mean).
Fried Rice with Veggies
I’m going to start the directions of the recipe with the presumption that you know how to make stove-top rice, or microwave rice-in-a-bag (which is weird, stop doing that, learn how to cook on a stove). If you don’t know how, here is a really handy guide. You will learn it, master it, and never order Chinese take-out again. You’re welcome.
Heat the canola oil in a large pan (large enough to hold 3/4 cup cooked rice & veggies) on medium-high heat. When hot, toss the onions in there. Saute for about 3 minutes, adding 1 tbsp of the garlic powder. Mix and cook for about another minute. Then toss in the peas & asparagus, with 1/2 tbsp of the paprika. Mix so that it is covered, and cook for about 5 minutes, moving constantly so nothing gets burnt. Then throw in the rice, soy sauce, remaining garlic powder & paprika, and the pepper. Mix, toss, whatever adjective best describes making sure everything is integrated & hanging out in the pan. Cook quickly for about 5 minutes (if your rice is burning, cook less time. If your rice is not fried enough, fry longer. Baby girl/boy, follow your heart.).
So there it is! A delicious combo of flavors & textures. And you made it all from scratch! You did! Hooray for you!
Did you make this at home? Any alterations that worked/failed miserably? Comment & let me know!