Ancho Chili Drumettes with Lime Cream

You can substitute ancho chilies with the more locally available siling labuyo. Turn this dish into a wrap-to-go by using chicken breast fillets and slicing them into strips after roasting. Place in the middle of a flour tortilla with lettuce and tomatoes, drizzle lime chili cream on top, wrap and run!


Serves 6  Prep Time 5 minutes (plus overnight marinating)  Cook Time 15 minutes

2 ancho chilies, seeds discarded
1/8 cup apple cider vinegar
2 limes, juiced
1 tablespoon ground cumin
2 garlic cloves, crushed
salt and pepper
30 small chicken drumsticks or the bottom half of the wing

For the Lime Chili Cream
1 cup sour cream
1 lime, zested and juiced
4 sprigs of cilantro, chopped
1 jalapeño, seeds removed and minced finely
salt and freshly ground pepper to tast

1  Blend the chilies with the cider vinegar and lime juice to form a thick paste. Mix in ground cumin, garlic cloves and salt and pepper then toss in chicken drumsticks until well combined. Marinate for 1 hour or overnight.

2  Roast in a 400ËšF-oven for 15 minutes, until golden and cooked. Serve with the lime chili cream.

3  Make the Lime Chili Cream: Combine all the ingredients and allow to rest in the refrigerator for 1 to 2 hours before serving to incorporate flavors.

Recipe by Richard Ruben for USDA/FAS Manila │ Photography by David Hanson │ Food and Prop Styling by Sharlene Tan


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