Drumsticks in Enchilada Sauce

As we move into fall, it’s time for warming, comforting dinners. Tonight, try making our long-simmered chicken drumsticks, cooked in a homemade, medium-spicy enchilada sauce with the deep, roasted flavor of Garlic Gold® Oil. 

These drumsticks are delicious served over fluffy white rice, and way easier than making a pan of enchiladas from scratch! Oh, and if you’re really in a hurry, you can substitute a 32-ounce can of enchilada sauce for the homemade stuff. Just be sure you sprinkle on plenty of Garlic Gold® Southwest Nuggets at the table for an extra pop of flavor. 

By Coco Morante

Ingredients:

• 2 large red bell peppers, cut into 1-inch pieces
• 3 jalapeño peppers, chopped, seeds included
• 1 medium white onion, coarsely chopped
• 1/4 cup Garlic Gold Oil
• Juice of 2 limes
• 1 1/2 cups low sodium chicken broth
• 1 (15-ounce) can no-salt diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 2 pounds chicken drumsticks

To garnish

• Garlic Gold® Southwest Nuggets
• Chopped cilantro
• Sliced green onions

Instructions:

1. Preheat the oven to 425ºF and line a baking sheet with aluminum foil.
2. Spread out the chopped peppers and onion on the baking sheet and drizzle with Garlic Gold® Oil. Roast the vegetables for 30 minutes, then remove from the oven and allow to cool for about twenty minutes, until no longer piping hot.
3. In a blender, combine the roasted vegetables with the lime juice, chicken broth, tomatoes, spices, and salt. Process until you have a smooth purée, about one minute. Taste for seasoning, adding more salt if desired.
4. Pour half of the sauce from the blender into a large (5 or 6-quart) dutch oven or heavy-bottomed soup pot. Layer in the drumsticks, then pour in the rest of the sauce to cover the drumsticks.
5. Heat the dutch oven over medium heat, until the sauce comes up to a simmer. Turn down to medium-low and let simmer for an hour, until the drumsticks are tender.
6. Serve over rice, or with tortillas and beans alongside. Garnish with Southwest Nuggets, cilantro, and green onions.

Yield:

Serves 4