Chicken Drumsticks in Tamarind Chili Sauce


Chicken drumsticks Tamarind pods Chile Guajillo Chile de arbol Water Brown sugar Onion Garlic Olive oil Chicken broth Salt Green onion


I’m using drumsticks because of the price. You can make this dish with whatever cut of chicken you like. I’m sticking with drumsticks.

Salt the drumsticks


Remove the shells. Add the tamarind to a large stockpot, then add water. Cover and bring to a boil. Turn off the heat and come back in an hour.

Soak the tamarind


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

Remove the seeds

If you’ve never worked with Tamarind before, you can also buy the paste ready to go (Affiliate).  Then skip ahead.

Tamarind paste


With kitchen scissors, cut the top of the chili, then lengthwise, and remove the seeds and the membranes.

Remove the chile seeds


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

Rehydrate the chiles


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.

Blend until smooth


In a large skillet, heat the oil and add the chicken. Brown on all sides.

Brown sides of the chicken


Add the tamarind chili sauce along with the remaining chicken broth. Cover and let simmer for 30 minutes.

Add the tamarind sauce


Spicy and sweet and ready to eat. Serve with rice and garnish with green onions.

Hope you enjoy!

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