I was thrilled to know that my recipe can render 9 servings (of 2 drums each) with rice for such a small amount of money. So there you have it, no more excuses, is time to go to feed your whole neighborhood, now :)
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $13.04 or $1.45 per serving
Servings: 9 (2 drums per serving.)
1 pack- 6 lb. (19 drums per pack) chicken drums ($6.59)
1 can diced tomatoes, drained (.60)
2 ¼ cups of Chicken stock ($2.00)
2 ½ tbsp. Angie’s Basting Oil (.95)
2 tsp. Angie’s Dried Seasonings (.30)
4 black and red potatoes ($1.00)
3 Bay leaves (.10)
2 tbsp. Goya Alcaparrado Olives (.30)
1 envelope Sazón con Achióte Goya for the rice (.20)
2 cups parboiled large grain rice cooked according to the bag directions ($1.00)
1 tsp. Salt for the potatoes
Remove the skin from the chicken drums and season with Angie’s Basting Oil and
Angie’s Dried Seasonings.
Sear the chicken drums in batches, there are 19 of them.
Clean, cut the potatoes and boil them in lightly salted water until tender but firm.
Drain the potatoes and add them to the seared chicken drums in a large pot.
Now add the bay leaves, Alcaparrado, drained diced tomato, Chicken stock and adjust salt as needed with my dried seasonings.
Cover the pot and cook in low for about 15 minutes.
Meantime, cook the rice according to the package directions, however, substitute salt and instead use 1 envelope of Sazón con Achióte Goya.
NOTE: (There were 19 chicken drums in the jumbo Perdue pack at Costco @ $6.59)
This pack was enough to feed a small army, wow!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.