Slow-Cooked Chipotle Chicken Drumsticks

Roasted chipotle chicken drumsticks on a baking tray toped with chopped cilantro.

5 from 1 vote

Slow-Cooked Chipotle Chicken Drumsticks

These tender and insanely tasty chipotle chicken drumsticks are a crowd-pleasing dish! It’s perfect to serve during family gatherings or holiday parties. Sweet from the tomatoes and spicy from the chipotle pepper, this recipe is perfect for keto and paleo people!

Prep Time5

Cook Time1 25

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: chicken drumsticks, Chipotle, Christmas dinner, Party food, Slow-cooked chicken, spicy chicken

Servings: drumsticks

Calories: 164.5kcal

Author: Anna

Ingredients

1 kg chicken drumsticks (8 medium drumsticks)
115 g (½ cup) tomato purée
½ large onion, cubed
2 clove garlic, minced
2 tbs chipotle paste
250 ml (1 cup) water
Sea salt
Freshly ground black pepper
Olive oil
Cilantro to garnish

Instructions

Preheat the oven to 175C (350F).
Season the chicken drumsticks with sea salt and freshly ground black pepper to your taste and set aside.
Combine the tomato purée and chipotle paste in a small mixing bowl, season with salt to your taste, and set aside
Heat an enameled Dutch oven over medium-high heat and add some olive oil.
When the Dutch oven is hot, fry a maximum of 4 drumsticks at a time for 3-4 minutes on each side, or until the surface becomes slightly golden. You don’t need to cook them through!
When you’re done browning the chicken drumsticks, remove them from the Dutch oven and set aside.
Add some extra olive oil to the Dutch oven and cook the onions and garlic until they just turn golden.
Without removing the onions and garlic, add half the water to the Dutch oven to deglaze it.
Return the chicken drumsticks to the Dutch oven and add the tomato mixture. Rotate the drumsticks so they are completely covered in the tomato mixture, cover with the lid, and pop into the oven for 45 mins.
Take the Dutch oven out from the oven, open the lid, add the remaining water, and return it to the oven for another 30 mins or until the drumsticks are starting to turn brown and crisp.
Serve warm with some freshly chopped cilantro!

Notes

NET CARBS: 2,15g

You can’t use a non-enameled Dutch oven for this recipe. Acid from the tomato purée will react with the metal and can cause some of the iron to leach out into your food.

If you don’t have an enameled Dutch oven, you can make this recipe in a casserole dish. To do so, you must do all frying in a non-stick skillet and then transfer all the ingredients to a casserole dish, cover it well with a piece of foil, and bake for 45 min. Then, remove the foil and bake for another 30 mins or until the chicken is turning brown and crisping.

Nutrition