Chicken with a Hint of Mexican

During these days of staying at home I find myself thinking about food a lot more than usual. I want bold flavours and food that's hearty and satisfying. This recipe is a twist on an idea I read about in Fine Cooking magazine, but bears little resemblance to the original.

Smokey bacon, sweet onions and peppers, and a hint of chipotle heat made these chicken drumsticks something we really enjoyed. 

Chicken with a Hint of Mexican

8-10 chicken drumsticks
3 slices thick bacon, cut into 1 inch pieces
1 Tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, seeded and diced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 Tablespoon chipotle in adobe sauce (found in the Mexican food section - I keep leftovers in a small glass jar in the freezer)
2 cups chicken broth
salt and pepper to taste

1. Preheat oven to 400 degrees. Place drumsticks in a 9 x 13 glass baking pan. Arrange bacon pieces on top of and around chicken. Bake for 30 minutes.

2. Meanwhile, heat olive oil over medium high heat, then add the peppers and onion and saute until tender. 

3. Stir in the chili powder, ground cumin, and chipotle pepper. Add the chicken broth. Bring to a boil, then pour over the chicken in the baking dish.

4. Return to oven and bake for an additional 30-40 minutes or until the chicken is tender and cooked through. 

5. Sprinkle with fresh parsley, if desired, or cilantro. Serve with rice.