Description

Tender chicken drumsticks simmered in a smoky red chile sauce with soft potatoes, served with Mexican rice, creamy black beans, sliced avocado, and sour cream for a comforting and authentic Mexican meal.

Ingredients

Units Scale

4 chicken drumsticks
3 medium potatoes, peeled and cubed
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 medium tomatoes, chopped
1/2 onion, chopped
2 cloves garlic
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons vegetable oil
2 cups chicken broth
Salt and pepper to taste
2 cups cooked Mexican rice
1 cup cooked black beans
1/2 avocado, sliced
1/4 cup sour cream

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Instructions

Soak the guajillo and ancho chiles in hot water for 10 minutes until softened. Drain.
In a blender, combine softened chiles, tomatoes, onion, garlic, cumin, and oregano. Blend until smooth.
Heat vegetable oil in a large skillet or pot over medium heat. Season chicken drumsticks with salt and pepper. Brown chicken on all sides, about 5-7 minutes.
Pour chile sauce over chicken. Add chicken broth and potatoes. Stir gently to combine.
Bring to a simmer, cover, and cook for 30-35 minutes until chicken is cooked through and potatoes are tender.
Serve hot with Mexican rice, black beans, avocado slices, and sour cream.

Notes

For extra heat, add a dried arbol chile to the sauce blend.
Use skinless drumsticks for a lighter version.
Pairs well with warm tortillas on the side.

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 6g
Sodium: 550mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 8g
Protein: 38g
Cholesterol: 110mg