Chipotle-Maple Glazed Drummettes and Spicy Spanish Rice

You are going to love the blend of smokey chipotle and rich maple! My new favorite combo...

Chipotle-Maple Glazed Chicken
12-16 chicken drummettes
1/2 cup maple syrup
1/2 cup honey
1, 7 ounce can chipotle peppers in adobo sauce*
1/4 cup chopped fresh cilantro
*(Remove 2-3 peppers and set aside to use in rice).

Preheat oven to 450-degrees.

Combine the honey, maple syrup, and chipotle peppers (setting aside 2 or 3 to go in the Spanish rice) with adobo sauce in a large, re-sealable plastic bag. Smoosh contents together to mix and then add the chicken to the bag and seal with as little air as possible in the bag.  Marinate for a minimum of 2 hours or overnight.

I have found that placing meat in a baggie with a marinade, even with barely any air in the bag, parts of the meat are still left uncovered and you have to keep going in and shifting the bag to make sure the meat is equally soaked. To solve this problem, I like to put my 'marinade bags' inside another container to insure each piece of meat stays completely covered by the liquid during the whole marinade process.

Line a baking sheet with foil and spray with non-stick cooking spray. Place the chicken on a foil-lined baking shee and bake approximately 20 to 25 minutes until skin has carmalized and darkened. (Increase cooking time by approximately 10 minutes for regular size drumsticks/wings if you do not have access to drummettes).  Place chicken on serving platter and top with chopped cilanatro.

Spicy Spanish Rice
1/2 cup long grain, white rice
1/2 cup water
1, 15 ounce can, Stagg Chili, Vegetable Garden 4-bean Chili
2 or 3 chipotle peppers in adobo sauce, minced finely

I use a rice cooker and if you don't own one, I highly recommend that you look into getting one. You will never have under or overdone rice again!  Simply put all of the above ingredients into the rice cooker, stir. Cover and set the timer per your appliance recommendations, in my case for 60 minutes.   When done, carefully remove the lid - steam hurts! Stir and serve. I like to serve my Spanish rice in tortilla bowls. 

Please note; chipotle peppers are very, very spicy - so if you're not a fan of hot, you can reduce the number of chili's you add to this - or, you can open the chilis and remove their seeds (discard seeds), but if you do this, use gloves to prevent the chili oil from getting on your fingers and possibly later into your eyes.