Recipe

Louisiana style spicy chicken served with corn on the cob and McCain Southern Fries

Ingredients

  • 8 chicken drumsticks
  • 2 tbs olive oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 large (500g) skinned, chopped tomato
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 bay leaf
  • 1 tsp Tabasco
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 2 corn on the cob (cut into ½ chunks)
  • 400g McCain Southern Fries

How to cook

Season the chicken drumsticks with black pepper then pan fry in olive oil until brown.

Remove from the pan and then fry the onions until soft, add the garlic, fresh herbs, fresh chopped tomato and Tabasco, bring back to the boil then replace the chicken and simmer for 20 mins. Add the chopped peppers and cook for a further 10mins.

Cook corn on the cob in boiling water for 6 mins then season with butter and black pepper.  Serve with hot and crispy McCain Southern Fries. (Follow on pack cooking instructions)

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