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Rinse the white rice under cold water.
In a pot, bring 2 cups of water to a boil, add salt, and stir in the rice.
Cover and simmer for 15 minutes until the rice is fluffy and tender.
Prepare the Seasoned Potatoes:
Preheat the oven to 400°F (200°C).
Toss the cubed potatoes with olive oil, paprika, black pepper, salt, and oregano.
Spread the potatoes on a baking sheet and bake for 25 minutes, or until crispy and golden.
Cook the Spicy Glazed Chicken:
Season the chicken thighs and drumsticks with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
Heat olive oil in a pan over medium-high heat and sear the chicken on both sides until golden brown.
Add chicken broth, honey, soy sauce, and hot sauce to the pan. Bring to a simmer and cook for 10 minutes, until the sauce thickens and coats the chicken.
Garnish with chopped parsley.
Make the Creamy Coleslaw:
In a bowl, combine shredded cabbage, grated carrots, mayonnaise, mustard, honey, black pepper, and salt.
Stir until well mixed and creamy.
Assemble & Serve:
Plate the fluffy white rice, spicy glazed chicken, seasoned potatoes, and creamy coleslaw.
Serve immediately and enjoy!
Serving and Storage Tips:
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