Let us introduce to you this amazing recipe -chicken drumsticks with calabacitas is a delightful dish that blends juicy, roasted drumsticks with a vibrant mix of calabacitas—a Mexican-style vegetable medley featuring zucchini, corn, tomatoes, and peppers. This recipe is a true family treasure, colorful meal that celebrates the natural sweetness of vegetables alongside the savory, succulent flavor of perfectly cooked chicken.
The drumsticks are seasoned with a mix of spices that give them a smoky, slightly spicy flavor, while the calabacitas add a refreshing contrast with their tender, juicy textures. Together, they create a balanced, nutritious meal that’s bursting with flavor and perfect for any weeknight dinner.
This dish highlights the simplicity and flavor of fresh, seasonal ingredients, making it as easy as it is satisfying. Chicken drumsticks cook up quickly and pair wonderfully with the calabacitas, which can be customized with additional spices or herbs. It’s a budget-friendly, family-friendly recipe that brings a taste of traditional Mexican cuisine to your dinner table in a simple, approachable way.
Why do I love this recipe?
It’s a vibrant, nutritious meal with rich flavors from the seasoned drumsticks and fresh veggies, perfect for a quick, satisfying dinner.
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Variations on the recipe?
Swap drumsticks for chicken thighs or breasts. Add bell peppers or mushrooms to the calabacitas, or a sprinkle of cheese for extra richness.
Serving suggestions?
Serve with warm tortillas, rice, or a side of avocado slices. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
Storage and freezing:
Store leftovers in an airtight container in the fridge for up to 3 days. While the chicken freezes well for up to 3 months, the calabacitas are best enjoyed fresh. Reheat on the stovetop or in the oven for the best texture.
Chicken Drumsticks With Calabacitas
Ingredients
For the Chicken Drumsticks:
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice optional
- Fresh cilantro chopped (for garnish)
For the Calabacitas:
- 2 medium zucchinis calabacitas, chopped
- 1 yellow squash chopped
- 1 small onion chopped
- 1 bell pepper any color, chopped
- 2 cloves garlic minced
- 1 cup corn kernels fresh or frozen
- 1/2 cup diced tomatoes canned or fresh
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
Prepare the Chicken Drumsticks:
- Season the Chicken: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to remove any excess moisture.In a small bowl, mix together the garlic powder, onion powder, paprika, cumin, salt, and pepper.Drizzle olive oil over the drumsticks and rub the seasoning mixture all over the chicken.
- Bake the Drumsticks: Place the seasoned chicken drumsticks on a baking sheet lined with parchment paper or a wire rack. Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the skin is crispy.
- Finish with Lime (Optional): Once the chicken is done, drizzle with fresh lime juice for a burst of flavor (optional) and set aside to rest.
Prepare the Calabacitas:
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables begin to soften. Add the chopped zucchini and yellow squash to the skillet, and continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Add Corn and Tomatoes: Stir in the corn kernels and diced tomatoes. Season with cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld together. The vegetables should be tender but not mushy.
- Garnish and Serve: Once cooked, remove from heat and garnish with fresh chopped cilantro.
