Mexican Drumsticks

chef.tim.lee's picture

Nov. 30, 2011


Chicken drumsticks 8
Salt To Taste
Pepper To Taste
Butter/Margarine 1/4 Cup (4 tbs)
Canned chili with beans 15 1/2 Ounce (1 Can, Armour Star)
Pitted ripe olives 1 Cup (16 tbs) , sliced
Cooked rice 2 Cup (32 tbs) (Use It Hot)
Green chilies 2 Tablespoon , chopped



1. Sprinkle salt and pepper over the drumsticks and season well.

2. Pierce them with a fork all over.

3. Preheat the oven to 350° F.


4. In a large oven proof casserole, melt the butter or margarine over medium high.

5. When the fat is hot but not smoking, add the chicken and saute them until they are evenly browned and lose their pinkishness.

6. Empty the chili with beans over the chicken drumsticks and scatter the olives on top.

7. Cover the casserole with its lid or with foil and transfer it to the oven.

8. Cook the chicken for 40 to 45 minutes or until the chicken is succulent and the juices run clear when pierced at the thickest portion.

9. Stir the chilies into the hot cooked rice


10. Make a bed of chili rice on each serving plate.

11. Arrange the drumstick on top and spoon the chili over it.

12. Serve with a corn salsa on the side.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 587Calories from Fat 258

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1137 mg47.38%

Total Carbohydrates 42 g14%

Dietary Fiber 5 g20%

Sugars 1 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet