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Ingredients
| vegetable oil: 2 Tbl |
| chicken drumsticks: 8 drumsticks |
| onions: 1 (finely chopped) |
| chili powder: 1 tsp |
| ground coriander: 1 tsp |
| red tomatoes: 15 oz (chopped) |
| canned tomato paste: 2 Tbl |
| frozen sweet yellow corn kernels: 2/3 cup |
| salt |
| black pepper |
Mexican Chicken
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- 1. Heat oil in skillet, add chicken and cook over medium heat until brown on all sides. Remove from pan and set aside.
- 2. Add the onion to the pan and cook for 3-4 minutes until soft. Then add chili powder and coriander. Cook about a minute.
- 3. Add chopped tomatoes with its juices and tomatoe paste. Stir to combined.
- 4. Return chicken to pan and simmer gently (medium-low to medium heat) for 20 minutes or until chicken is tender and throughly cooked. Add corn and cook another 5 minutes. Salt and Pepper to taste.