Featured Maple Leaf Product: Schneiders Chicken Drumstick, IQF (#26336)
Coconut Chicken Drumsticks
Recipe Information
Method
- The day before, thaw chicken drumsticks under refrigeration at <40'F/4'C.
- Preheat convection oven to 350'F/177'C.
- Place chicken drumsticks on a parchment-lined baking sheet. Sprinkle both sides with salt and pepper. Bake chicken in oven and cook until internal temperature reaches 165'F/74'C held for a minimum of 15 seconds.
- In a large bowl, mix together the condensed cream of chicken soup, coconut milk, green peppers, red peppers and red onion. Place the cooked chicken drumsticks into 2" deep inset pan; cover with sauce. Cover insert pan with lid/foil and bake in convection oven for 35 minutes.
- Serve 1 chicken drumstick with sauce.
Yield
25 servings
Portion Size
1 each (277 g/9.8 oz)
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with steamed brown rice and mixed vegetable medley (sides not included in the nutritional information).
Global Cuisine
Fusion/Contemporary
Theme Inspired
All Themes
Nutritional Information
per 1 each (277 g/9.8 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 257 kcal |
| Protein | 15.5 g |
| Carbohydrates | 10 g |
| Total Fat | 17.3 g |
| Saturated Fat | 7.0 g |
| Trans Fat | 0 g |
| Cholesterol | 68 mg |
| Calcium | 28 mg |
| Sodium | 529 mg |
| Iron | 1.4 mg |
| Vitamin A | 53 RE |
| Vitamin C | 33 mg |
| Calories from Protein | 24 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Drumsticks, IQF, 100 g | 25 each (2.5 kg) | 25 each (5 lbs 8 oz) |
| Table Salt | 5 ml | 1 tsp |
| Black Pepper, ground | 5 ml | 1 tsp |
| Green Peppers, fresh, sliced thinly | 1 kg | 2 lbs 3 oz |
| Red Peppers, fresh, sliced thinly | 1.250 kg | 2 lbs 12 oz |
| Red Onions, fresh, diced | 725 g | 1 lbs 9 oz |
| Cream of Chicken Soup, condensed | 1.375 L | 39 oz |
| Coconut Milk, canned | 500 ml | 2 cups |