Chili Crusted Drumsticks with Corn
A coating of chili powder, cumin, and oregano give these drumsticks a spicy beat.
CHILI COATING
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
TO COMPLETE RECIPE
5 to 8 (24 ounces) Gold'n Plump® Chicken Drumsticks
2 tablespoons olive oil
1/2 cup water
1 package (10 ounces) frozen corn
Combine chili coating ingredients in a zip-seal bag. Add chicken and seal bag. Turn bag to cover the chicken with coating.
Heat oil in a large skillet over medium heat. Add chicken; cook, turning occasionally, for about 5 to 7 minutes or until lightly browned on all sides but not thoroughly cooked.
Add water to skillet. When it begins to bubble, reduce heat to low. Cover and simmer for about 15 minutes.
Add corn; cover and simmer for about 10 minutes or until chicken is thoroughly cooked.
Accompany the chicken with hot buttermilk biscuits, butter, and honey. Serve wedges of juicy watermelon for a refreshing finale and as the perfect complement to the spicy chicken flavors.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories315
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Calories from Fat48%
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Total Fat18g
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Saturated Fat4g
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Total Carbohydrate19g
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Protein24g
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Sugars2g
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Cholesterol110mg
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Dietary Fiber4g
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Sodium318mg
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- DAILY VALUE
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Vitamin A42%
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Vitamin C14%
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Calcium4%
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Iron11%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat1.5
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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