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.
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.
Next, with your hands, remove the seeds and membranes of the tamarind. Set this aside until you’re ready to use it.
If you’ve never worked with Tamarind before, you can also buy the paste ready to go (Affiliate). Then skip ahead.
With kitchen scissors, cut the top of the chili, then lengthwise, and remove the seeds and the membranes.
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.
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.
Add the tamarind chili sauce along with the remaining chicken broth. Cover and let simmer for 30 minutes.
Spicy and sweet and ready to eat. Serve with rice and garnish with green onions.