Mexican Chicken

I got this recipe from a chicken cookbook and it was delicious! It is a quick and easy recipe for unexpected guest. The recipe calls for chicken legs but I have also used thighs and it turned out great. Use whichever you like best.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 8  chicken drumsticks
• 1  medium onion, finely chopped
• 1  teaspoon chili powder
• 1  teaspoon ground coriander
• 15  ounces chopped tomatoes
• 2  tablespoons tomato paste
• 2⁄3 cup  frozen corn kernel
•  salt and pepper

Directions

1. 1. Heat oil in skillet, add chicken and cook over medium heat until brown on all sides. Remove from pan and set aside.
2. 2. Add the onion to the pan and cook for 3-4 minutes until soft. Then add chili powder and coriander. Cook about a minute.
3. 3. Add chopped tomatoes with its juices and tomatoe paste. Stir to combined.
4. 4. Return chicken to pan and simmer gently (medium-low to medium heat) for 20 minutes or until chicken is tender and throughly cooked. Add corn and cook another 5 minutes. Salt and Pepper to taste.