Chicken Drumsticks in Tamarind Chili Sauce

Candy is dandy, but this chicken dinner is a winner. Some of our most beloved childhood candies in Mexico are made of tamarind and chili. They are the perfect blend of spicy and sweet. That’s exactly what I was going for in this dish. Chicken Drumsticks in Tamarind Chili Sauce is my grownup version of some of our favorite Mexican flavor combinations.

I’m using drumsticks because of the price. You can make this dish with whatever cut of chicken you like, but have you priced chicken breasts lately? Exactly! I’m sticking with drumsticks. They don’t need much seasoning. Just salt. The flavor will come from the sauce.

Onto the tamarindo… If you’ve never worked with Tamarind before, you can also BUY the paste ready to go. Then skip ahead. If you’re familiar with Tamarindo or you want to give it a try, it’s just like making Agua de Tamarindo, or Tamarind Water. Crack open the shells and remove the flesh from inside. Pour some water over them and bring to a boil. Turn off the heat. Come back in an hour.

Next, with your hands, remove the seeds and membranes of the tamarind. Set this aside until you’re ready to use.

Now for the chilis… I’m using Guajilloand Chile de Arbol. My friends, chile de arbol is indeed very spicy. Please be very careful and do not touch your eyes. It’s happen to me more times than I’d like to admit. Not contact-lens friendly, if ya know what I mean! Wash your hands thoroughly after touching them. Toast the chilis and cut into them length-wise, removing all the seeds and veins. This is where the heat resides.

Place them in a stockpot of water. Bring to a boil. Turn off heat. Come back in a 15 minutes. The chilis will be soft and ready to use.

Place the chilis, tamarind, brown sugar, onion, and garlic in a blender along with 1 cup of chicken broth. Blend until smooth. Taste for salt.

In a large skillet, heat the oil and add the chicken. Brown on all sides. Then add the tamarind chili sauce along with the remaining chicken broth. Cover and let simmer for 30 minutes. The sauce will thicken up almost like a thick curry sauce.

This Chicken Drumsticks in Tamarind Chili Sauce is delicious and full of amazing flavors. Spicy and sweet and ready to eat. Serve with rice and garnish with a green onions. Hope you enjoy!

Chicken Drumsticks in Tamarind Chili Sauce

Chicken Drumsticks in Tamarind Chile Sauce is a robust and flavorful dish. It is the perfect balance of heat and sweet. Enjoy!

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 1 hour 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours 10 minutes

Servings: 4

Calories: 541kcal

Author: Maggie Unzueta

Ingredients

• ▢ 8 chicken drumsticks
• ▢ 5-6 Tamarind pods
• ▢ 3 Chile Guajillo
• ▢ 2 Chile de arbol
• ▢ Water
• ▢ 1 cup brown sugar
• ▢ ½ onion
• ▢ 1 garlic
• ▢ 2 tablespoons olive oil
• ▢ 2 1/2 cups chicken broth
• ▢ Salt
• ▢ Green onion optional

Instructions

• For the Tamarind paste:
• Crack open the tamarind pod, removing the shells.
• Add them to a large stockpot.
• Add enough water to cover the pods.
• Cover and bring to a boil.
• Turn off the heat.
• Let stand for an hour, or until the tamarind flesh is soft.
• With your hands, remove the membranes and seeds from the tamarind.
• Set aside until ready to use.
• For the Chilis:
• Toast the Guajillo and chile de arbol chilis on a griddle, turning frequently.
• Do not let these burn. Only 1-2 minutes on each side.
• With kitchen scissors, cut the top of the chili, then lengthwise, and remove the seeds and the membranes.
• Repeat this step for every chili.
• Add all the a large stockpot along with enough water to cover the chilis.
• Cover and bring to a boil.
• Turn stove off and let sit for 15 minutes, or until soft and pliable.
• For the Tamarind Chili Sauce:
• Add the tamarind paste, softened chilis, 1 cup chicken broth, brown sugar, onion, garlic, and salt in a blender.
• Blend until smooth.
• Taste for salt.
• For the chicken:
• Salt drumsticks.
• Heat oil in a large pan.
• Brown chicken drumsticks on all sides.
• Remove from the pan and set aside.
• Slowly add the Tamarind Chili Sauce and remaining chicken broth.
• With a spatula, gently stir the sauce, scraping the bottom of the pan.
• Return chicken to the pan.
• Cover and bring to a boil.
• Reduce heat and let simmer for 30 minutes, or until chicken is fully cooked.
• Serve with rice.

Notes

Crack open the shells and remove the flesh from inside. Pour some water over them and bring to a boil. Turn off the heat. Come back in an hour.

Nutrition

Calories: 541kcal | Carbohydrates: 60g | Protein: 28g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 715mg | Potassium: 613mg | Fiber: 1g | Sugar: 57g | Vitamin A: 831IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 2mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!