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Cilantro Chicken with Chili Corn




Source of Recipe


Woman's Day


List of Ingredients




For those who like tang, serve the chicken with a wedge of lime. Sautéed sliced zucchini is a good accompaniment.
8 chicken drumsticks (about 2 lb)
1/2 tsp salt
1/4 tsp pepper
1 cup packed cilantro leaves
1 1/2 Tbsp minced garlic
1 tsp chili powder
2 cans (11 or 151/4 oz each) whole-kernel corn with red and green peppers, drained



Recipe



1. Heat oven to 375°F.

2. Heat a large skillet over medium-low heat. Season drumsticks with salt and pepper. Add to skillet (no added fat needed) and cook, turning occasionally, 10 minutes or until browned.

3. Meanwhile finely chop cilantro. Holding drumsticks with tongs, roll in cilantro to coat. Return chicken to skillet.

4. Place in oven (see Tip) and bake 15 to 20 minutes until chicken is cooked through. Remove to a plate; cover to keep warm.

5. Heat drippings in skillet over medium heat. Add garlic and chili powder and stir 1 minute or until fragrant. Stir in corn; heat through. Serve with drumsticks.

Tip:
If your skillet handle is plastic or wood, wrap it in a double layer of foil to protect it from scorching when placed in the oven.