Drumsticks with sourcream and chipotle
frugal yummy Mexican recipe
Ingredients
- 14 pieces drumsticks
- 2 cups sour cream
- ⅓ cup milk
- 4 tablespoon chipotle sauce or pulp not the chipotle pepper the liquid from the can.
- 2 teaspoon chicken bouillon powder
- 6-8 peel potatoes
- salt and pepper
Instructions
- We remove the skin from the drumsticks
- add salt and pepper, and arrange in a 10×15"or you can divide them in 2 pans.
- peel the potatoes and cut them into medium sizes cubes and add them with the chicken
- (I have a large container where I can fit my 14 drumsticks, if you don't have a large one divide the chicken and potatoes into 2 pans)
- using a blender or you can mix it by hand add the chipotle sauce, the sourcream, the milk and the chicken bouillon together.blend it / mix it well and add it to the pan with the potatoes and chicken, mix it up to cover all the chicken and the potatoes. if you did it in two pans divide the mixture as equal as possible.
- Cover with aluminum and take to the preheated oven at 400F 200C for 1 hour or until the chicken is fully cooked.
- make sure that the chicken reach out 165F
- once is out of the oven, take out the aluminum mix it again very careful. and serve it.we give 2 drumsticks plus some potatoes to each person.