Chicken Drumsticks Pumpkin Sauce (Printer-Friendly)

Baked chicken drumsticks with bold Mexican pipian rojo sauce made from toasted seeds and chilies.

# What You’ll Need to Cook:

→ Chicken

01 - 2 pounds chicken drumsticks
02 - 1 tablespoon olive oil
03 - 1 tablespoon chili powder (ancho and guajillo blend)
04 - Salt to taste
05 - Black pepper to taste

→ Pipian Rojo Sauce

06 - 4 dried ancho chili peppers
07 - 2 dried pasilla chili peppers
08 - 0.5 cup raw pumpkin seeds
09 - 2 tablespoons raw sesame seeds
10 - 3 tablespoons lard or vegetable oil
11 - 1 medium onion, chopped
12 - 4 garlic cloves, minced
13 - 0.5 teaspoon ground black pepper
14 - 0.25 teaspoon ground allspice
15 - 0.25 teaspoon ground cinnamon
16 - 0.25 teaspoon dried thyme
17 - 1 pinch ground cloves
18 - 1 teaspoon sugar
19 - Salt to taste
20 - 1 pinch cayenne pepper (optional)
21 - 1 small corn tortilla, torn
22 - 1 medium tomato (optional)
23 - 2 cups chicken stock

# Steps to Prepare:

01 - Rub chicken drumsticks with olive oil, then coat with chili powder, salt, and black pepper.
02 - Preheat oven to 400°F (200°C). Bake chicken for 40 minutes or until internal temperature reaches 165°F (74°C). Cover with foil to keep warm if needed.
03 - Toast dried chilies in a dry pan over medium heat for 1–2 minutes per side until fragrant. Soak in hot water for 20 minutes, then drain.
04 - Toast pumpkin seeds over medium-low heat, stirring constantly until they pop. Add sesame seeds and toast for 1 minute. Reserve a small amount for garnish.
05 - Heat 1 tablespoon lard in the same pan. Cook onion until soft and lightly browned, about 9–10 minutes. Add garlic and cook 1 minute more.
06 - Transfer soaked chilies, toasted seeds, onion, garlic, spices, tortilla, and tomato to a food processor. Blend until a smooth paste forms, scraping sides as needed.
07 - Heat remaining 2 tablespoons lard in pan. Add paste and cook over medium heat for 5 minutes, allowing it to darken slightly.
08 - Stir in chicken stock and simmer for 30 minutes, stirring occasionally. Strain for smoother texture if desired. Taste and adjust with salt or sugar.
09 - Slather baked chicken with warm pipian rojo sauce and serve immediately.

# Extra Cooking Tips:

01 - Pipian rojo can be made ahead and stored refrigerated for up to a week or frozen for up to 6 months.
02 - The sauce pairs well with duck or other cuts of chicken including wings and boneless options.

Go Back