Can anything be more boring than chicken drumsticks?
My recipe changes all that with a Zesty Mexican twist! And though this section deals with recipes for kid's tastes, you’ll love it just as much as they will - maybe more! You may even think it’s too good for kids!
Definitely this dish will be a total taste surprise for whoever you’ll serve it to.
Just remember a few guidelines, especially when including much younger kids on your serving list:
You can reduce or eliminate the chili powder depending on the amount of kick your chili actually has.
Also: avoid too much salt. Too much salt is a bad habit for kids!
Let’s get started!
2 tablespoons oil
4 medium drumsticks (chicken, of course!!)
1 medium onion
1 teaspoon of chili
200 g of chopped tomatoes
1-2 tablespoon of sauce tomato
½ cup of corn
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped green onion
Salt and pepper to taste
Heat the oil in a large skillet over medium heat.
Wash the drumsticks thoroughly. Dry with paper towels. Be sure to trim any excess fat. Sprinkle your chicken legs with flour. This way your drumsticks won’t stick to your pan or lose the size when cooking. They’ll also be very crunchy and juicy!
Stir-fry the drumsticks until they get soft and have a nice golden colour. When this is done, remove the drumsticks from the pan for the moment.
Peel and wash the onion. Chop finely, and add to the pan. Sautée for 3-4 minutes (on medium).
Remembering my advice about this: add the chili powder and mix well. Cook another minute.
Now add the chopped tomatoes and the tomato sauce.
Add the drumsticks back to the pan and heat over a low heat for about 15-20 minutes.
Then add the ½ cup of corn and cook a few more minutes.
At the end season with parsley, salt and pepper to taste, heeding my advice about salt earlier on.
Serve our chicken drumsticks immediately with some yellow and green vegetables! Things like green beans or broccoli, and carrots!!
If you’re like me, you know nothing is ever too good for your kids!