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.
Today I'm slathering these with a Homemade Pipian Rojo, which is a Mexican sauce made with toasted pumpkin seeds and red chilies. It's very much like a mole, but much easier to make.
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
- FOR THE CHICKEN
- Chicken Drumsticks. AKA chicken legs. You can use other cuts of chicken, if preferred.
- Olive Oil.
- Chili Powder. I'm using a blend of ancho powder and guajillo powder, but you can use your favorite American blend.
- Salt and Pepper. To taste.
- FOR THE PIPIAN ROJO (RED PUMPKIN SEED SAUCE)
- Dried Red Chili Peppers. Use ancho peppers and/or pasilla peppers for this recipe. However, you can use red New Mexican chilies as a substitute.
- Pumpkin Seeds. Raw, untoasted.
- Sesame Seeds. Raw, untoasted.
- Lard. Or use vegetable or olive oil.
- Onion and Garlic.
- Seasonings. Black pepper, allspice, cinnamon, thyme, cloves, sugar, salt. Add cayenne pepper for a heat boost.
- Corn Tortilla. For thickening the mole. You can also use bread.
- Tomatoes. Tomatoes are optional. You can make this sauce without them if you'd like.
- Chicken Stock. Or chicken broth, to thin the sauce.
How to Make Chicken Drumsticks with Pumpkin Seed Sauce (Pipian Rojo) - the Recipe Method
FOR THE CHICKEN DRUMSTICKS
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.
I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great!
Cooking time can vary, so it is best to go by temperature. Cover with aluminum foil to keep warm, if needed.
Sauce Them Up and Serve. Remove and slather with pumpkin seed sauce (pipian rojo). Serve.
FOR THE PIPIAN ROJO (RED PUMPKIN SEED SAUCE)
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.
Boom! Done! Your chicken drumsticks are ready to serve. Look at all that wonderful sauce. Looks so good, don't they? I'm ready to dig in. Pass me a drumstick!
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.
- 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.
Try Some of My Other Popular Chicken Recipes
- Peri Peri Chicken
- Peri Peri Chicken Wings
- Grilled Harissa Chicken Legs
- Paprika Chicken (Chicken Paprikash)
- Peruvian Chicken (Pollo a la Brasa)
- Nashville Hot Chicken
- Quick and Easy Chipotle Chicken
- Mango-Habanero BBQ Chicken
- Salsa Chicken
- Cajun Baked Chicken Thighs
- Italian Chicken Drumsticks with Peppers and Paprika
- Chicken Scarpariello
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Drumsticks Recipe with Pumpkin Seed Sauce (Pipian Rojo)
Ingredients
FOR THE CHICKEN
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 tablespoon chili powder or more to taste - I'm using a blend of Mexican ancho and guajillo powders
- Salt and pepper to taste
FOR THE PIPIAN ROJO (RED PUMPKIN SEED SAUCE)
- 2 ancho peppers stemmed and seeded - or use pasillas, or a combination
- 1/2 cup pumpkin seeds raw/untoasted
- ¼ cup sesame seeds raw/untoasted
- 3 tablespoons lard or use vegetable oil - divided
- 1 small onion chopped
- 3 cloves garlic chopped
- ½ teaspoon ground black pepper
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon dried thyme
- 1/8 teaspoon ground cloves
- ½ teaspoon sugar
- Salt to taste
- 1 corn tortilla torn, lightly toasted, if desired – for thickening
- 2 small tomatoes chopped, optional – omit, if desired
- 2 cups chicken stock
Instructions
FOR THE CHICKEN DRUMSTICKS
- Preheat oven to 400 degrees F.
- Rub the chicken drumsticks with olive oil, then rub in the chili powder, salt and pepper.
- Bake the chicken drumsticks for 40 minutes, or until they reach an internal temperature of 165 degrees F when measured with a meat thermometer.
- Remove and slather with pumpkin seed sauce (pipian rojo). Serve.
FOR THE PIPIAN ROJO (RED PUMPKIN SEED SAUCE)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 for salt and sugar.
Notes
Nutrition Information
Diana says
I'm confused. As far as I can see, after you soak the dried peppers, you never mention them again. You say add the tomatoes when you are making the sauce. I wonder if you meant the peppers? Or perhaps I just missed it, though I read it several times. Anyway, I made it, substituting the dried peppers for the tomatoes and it was excellent!!
Mike Hultquist says
Diana, yes, you add them to the food processor and process with all of the other ingredients. I updated the recipe to make this more clear. Thank you.