Boom! Done! Your chicken drumsticks are ready to serve. Look at all that wonderful sauce. Looks so good, don’t they? I’m ready to dig in. Pass me a drumstick! We enjoy them, as they’re easy to cook and are sort of fun to eat. You get a lot of flavor with bone-in chicken. They’re also super versatile. You can serve them up with any simple side dish and just about any sauce, like bbq sauce or Buffalo sauce, or whatever you’re in the mood for. Today I’m slathering these with a Homemade Pipian Rojo, which is a Mexican sauce made with toasted pumpkin seeds and red chilies. It’s very much like a mole, but much easier to make. It’s perfect with roasted chicken or duck. You’ll get a bit of prep time with the sauce, but it’s definitely worth it. You can also make it ahead of time and use it throughout the week. I hope you enjoy the recipe as much as we do. Season the Chicken Drumsticks. Rub the chicken drumsticks with olive oil, then rub in the chili powder, salt and pepper. I like to use my ThermoPop meat thermometer from ThermoWorks (I’m an affiliate). Works great! Cooking time can vary, so it is best to go by temperature. Cover with aluminum foil to keep warm, if needed. Sauce Them Up and Serve. Remove and slather with pumpkin seed sauce (pipian rojo). Serve. FOR THE PIPIAN ROJO (RED PUMPKIN SEED SAUCE) Soak the Dried Peppers. Heat a large pan to medium heat and add the ancho peppers. Dry toast them for 1-2 minutes per side, or until they puff slightly and become fragrant. Set into a bowl and cover with very hot water. Steep for 20 minutes, or until softened. Add the sesame seeds and toast for 1 minute to brown. Cook the Vegetables. To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add the onion. Cook the onion until softened and lightly browned, 9-10 minutes. Add the garlic and cook for 1 minute, until fragrant. Transfer the onion and garlic to a food processor. Make the Pipian Paste. Add the spices, tortilla, and tomatoes to the food processor, then process to form a thick paste. You may need to scrape down the sides and process several times. Taste and Adjust. Taste and adjust for salt and sugar. That’s it, my friends. I hope you enjoy this chicken drumsticks recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you enjoyed the pipian rojo sauce. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
