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Little chicken legs make for a quick braise, falling off the bone in less than 30 minutes flat. Balance a drumstick or two on fluffy white rice, and top with a summery slaw.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
BBQ-marinated chicken drumsticks (see note below)
What You'll Need
Preheat the oven to 400°F.
Season the drumsticks with salt. In a Dutch oven or ovenproof pan (with a lid) over medium heat, warm 2 tablespoons olive oil. Add the chicken and sear until blackened, 3 to 4 minutes per side. Add ¼ cup water, stirring to scrape up any browned bits from the bottom of the pan. Cover the pan, transfer it to the oven, and bake until the chicken is no longer pink at the center and very tender, about 20 minutes.
Meanwhile, to make the slaw, seed and thinly slice the bell pepper. Thinly slice the nectarines, cutting around and discarding the pits. Pick the cilantro, toss the stems, and chop the leaves. In a bowl, combine the bell pepper, nectarines, and cilantro, drizzle with the juice of 1 lime, season with salt to taste, and stir to combine. Set aside and let the flavors combine.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and top with the BBQ chicken. Drizzle with any sauce from the pan, finish with the nectarine-pepper slaw, and serve warm.