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

Cooking Time 15 minutes

Ingredients:

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 taste

Procedure:

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 400˚F-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.