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Chicken Drumsticks Recipe with Pumpkin Seed Sauce (Pipian Rojo)

These oven baked chicken drumsticks are seasoned and served with a flavorful Mexican red pumpkin seed sauce called "pipian rojo", a new favorite recipe.
Prep Time15 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken legs, pumpkin seeds
Servings: 8 chicken drumsticks
Calories: 251kcal

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.
  • 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

This recipe makes a large batch of pipian rojo. Store any leftover sauce in the refrigerator for up to a week, or freeze for up to 6 months.

Nutrition

Calories: 251kcal | Carbohydrates: 10g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 188mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1104IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 2mg