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Mexican spiced chicken drumsticks
Mexican spiced chicken drumsticks
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spicy Mexican chicken drumsticks with rice, corn, and bean salad - a crowd-pleaser!
Ingredients:
  • 1.2kg RSPCA Approved Chicken Drumsticks
  • 40g pkt Mexican Seasoning
  • 400g white rice
  • 18.20 gm olive oil
  • 1 red onion, thinly sliced
  • 1 1/2 tsp Whole Cumin Seeds
  • 420g can Corn Kernels, drained
  • 400g can Red Kidney Beans, rinsed, drained
Instructions:
  • Preheat your oven to 200C. Line a large baking tray with parchment paper. Place chicken drumsticks and seasoning in a sealable plastic bag, shake to coat. Arrange the chicken in a single layer on the tray. Bake for 35 minutes, turning occasionally, until cooked through.
  • Simmer the rice in a generous amount of boiling water for 12 minutes or until perfectly tender. Drain well before using.
  • Place the saucepan back on the heat along with the oil. Stir in the onion and cumin and cook for 2-3 mins until the onion softens. Add the rice, corn, and beans to the pan. Cook, stirring occasionally, for 1-2 mins until everything is heated through.
  • Present the chicken drumsticks alongside the flavorful rice mixture.

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