Featured Maple Leaf Product: JMS Chicken Drumsticks (IQF) (26336)
|JMS Chicken Drumsticks, IQF (avg wt. 106 g)||5.3 Kg||11.7 Lbs|
|Carrots, diced, frozen||450 g||1 Lbs|
|Onions, diced, frozen||400 g||14 oz|
|Tomatoes, canned, diced||1 L||4.4 cups|
|Chicken Base (low sodium)||30 mL||2 Tbsp|
|Water (for the broth)||500 mL||2.2 cups|
|Paprika||45 mL||3 Tbsp|
|Chili Powder||30 mL||2 Tbsp|
|Green Onions, chopped||250 mL||1.1 cups|
|Tomato Sauce, canned||1 L||4.4 cups|
|Black Pepper||10 mL||2 tsp|
- Preheat convection or combi oven to roast at 300 F. Ensure the chicken drumsticks are fully defrosted. The seasonings will stick and cook better when defrosted.
- In a large pot over medium heat, saute the carrots and onions in 30 ml (2 Tbsp) canola oil for 5-7 minutes to release the water and caramelize the natural sugars within. Reserve.
- In a large bowl, combine the diced tomatoes, chicken base, water, paprika, chili powder, green onions, tomato sauce and black pepper. Place chicken drumsticks into deep 4" hotel pans, add sauteed vegetables and bowl of tomato and spices. Ensure that all the chicken is covered with the braising sauce.
- Cover with foil and roast at 300 F for 1.75-2 hours. Ensure the chicken reaches an internal temperature of 170 F (77 C) prior to serving.
Serve chicken with braising liquid over the top. Serve with herbed rice or mashed potatoes and green beans topped with toasted almonds (all sides not included in the nutritional analysis).
Nutritional Info per 358 grams / 12.5 oz
|Calories (50.0% from fat)||412 kcal|
|Saturated Fat||5.68 g|
|Trans Fat||0.004 g|
|Dietary Fiber||2.4 g|
|Vitamin A||8 RE|
|Vitamin C||14 mg|