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These oven baked chicken drumsticks are seasoned and served with a flavorful Mexican red pumpkin seed sauce called "pipian rojo", a new favorite recipe.
Chicken Drumsticks Recipe with Pumpkin Seed Sauce (Pipian Rojo)
We're cooking up a batch of Chicken Drumsticks today, my friends! Are you a fan of chicken legs?
We enjoy them, as they're easy to cook and are sort of fun to eat. You get a lot of flavor with bone-in chicken.
They're also super versatile. You can serve them up with any simple side dish and just about any sauce, like bbq sauce or Buffalo sauce, or whatever you're in the mood for.
It's perfect with roasted chicken or duck.
You'll get a bit of prep time with the sauce, but it's definitely worth it. You can also make it ahead of time and use it throughout the week.
I hope you enjoy the recipe as much as we do.
Chicken Drumsticks with Pipian Rojo Ingredients
- Chicken Drumsticks: AKA chicken legs. You can use other cuts of chicken, if preferred.
- Olive Oil: For coating the chicken.
- Chili Powder: Blend of ancho powder and guajillo powder, or your favorite American blend.
- Salt and Pepper: To taste.
- Dried Red Chili Peppers: Use ancho and/or pasilla peppers. Red New Mexican chilies can be substituted.
- Pumpkin Seeds: Raw, untoasted.
- Sesame Seeds: Raw, untoasted.
- Lard: Or substitute vegetable or olive oil.
- Onion and Garlic: For flavor base.
- Seasonings: Black pepper, allspice, cinnamon, thyme, cloves, sugar, salt. Cayenne pepper for extra heat.
- Corn Tortilla: Used to thicken the mole. Bread can be substituted.
- Tomatoes: Optional, can be excluded.
- Chicken Stock: Or chicken broth, used to thin the sauce.
How to Make Chicken Drumsticks with Pumpkin Seed Sauce (Pipian Rojo)
- Season the Chicken Drumsticks:
- Rub the chicken drumsticks with olive oil, then rub in the chili powder, salt and pepper.
- Bake the Chicken:
- Preheat your oven to 400 degrees F. Bake the chicken drumsticks for 40 minutes, or until they reach an internal temperature of 165 degrees F when measured with a meat thermometer. Cover with aluminum foil to keep warm, if needed.
- Sauce Them Up and Serve:
- Remove and slather with pumpkin seed sauce (pipian rojo). Serve.
- Soak the Dried Peppers:
- Heat a large pan to medium heat and add the ancho peppers. Dry toast them for 1–2 minutes per side, or until they puff slightly and become fragrant. Set into a bowl and cover with very hot water. Steep for 20 minutes, or until softened. Once softened, drain and place them into a blender or food processor.
- Toast the Seeds:
- In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted. Add the sesame seeds and toast for 1 minute to brown. Transfer to the food processor. Reserve some for garnish, if desired.
- Cook the Vegetables:
- To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add the onion. Cook the onion until softened and lightly browned, 9–10 minutes. Add the garlic and cook for 1 minute, until fragrant. Transfer the onion and garlic to a food processor.
- Make the Pipian Paste:
- Add the spices, tortilla, and tomatoes to the food processor, then process to form a thick paste. You may need to scrape down the sides and process several times.
- Cook the Paste:
- Heat the remaining 2 tablespoons lard (or vegetable oil) in the same pan to medium heat and add the paste. Heat through and cook for 5 minutes. The mole sauce should darken a bit.
- Stock and Simmer:
- Stir in 2 cup chicken stock and simmer at medium-low heat for 30 minutes, stirring occasionally, to let the flavors develop. Reprocess and strain if desired for a smoother mole sauce.
- Taste and Adjust:
- Taste and adjust for salt and sugar.
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Recipe Tips & Notes
The Chicken. I love this recipe with chicken drumsticks, but you can use other cuts of chicken. Try it with a whole chicken, or with chicken wings. It will also work with boneless chicken. Try it with roast duck as well.
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Extra Pipian Rojo. This recipe makes a large batch of pipian rojo (pumpkin seed sauce), so you will likely have leftovers. Store the sauce in a sealed container in the refrigerator for another use for up to a week, or freeze for up to 6 months.
Make Ahead. You can easily make the pumpkin seed sauce ahead of time then bake the chicken for a quick and easy dinner.
That's it, my friends. I hope you enjoy this chicken drumsticks recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you enjoyed the pipian rojo sauce.
Frequently Asked Questions
- → What is pipian rojo made from?
Pipian rojo is a Mexican red sauce made from dried red chilies, toasted pumpkin and sesame seeds, onion, garlic, spices, and chicken stock.
- → Can I use boneless chicken instead?
Yes, boneless chicken works well, though drumsticks add more flavor. Adjust baking time accordingly to prevent overcooking.
- → How spicy is pipian rojo?
It's mildly spicy, depending on the chilies used. You can add cayenne pepper for more heat or use milder peppers to tone it down.
- → Can I make the sauce ahead of time?
Yes, pipian rojo can be made ahead and stored in the fridge for up to a week or frozen for longer storage.
- → What can I serve with this dish?
It pairs well with rice, tortillas, beans, or roasted vegetables. The sauce also complements duck or grilled meats.
- → Can I skip tomatoes in the sauce?
Yes, tomatoes are optional. The sauce has enough depth from chilies and spices even without them.