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Louisiana Chicken Drumsticks and Tomatoes
Diabetic Living Magazine
“Get a taste of the south with this chicken drumstick recipe. Thyme, hot sauce and black pepper lend flavor to this perfect weeknight dinner option.”
Nonstick cooking spray
8 chicken drumsticks, skinned
1 (14.5 ounce) can no-salt-added stewed tomatoes
1 cup frozen cut okra
1 teaspoon dried thyme, ground
1½ tablespoons Louisiana hot sauce, such as Frank's®
¼ teaspoon salt
¼ teaspoon black pepper
2 cups hot cooked whole-grain noodles
1Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Brown chicken on all sides, about 6 minutes, turning occasionally. Top with stewed tomatoes, okra, dried thyme, 1 tablespoon of the hot sauce, the salt and pepper. Bring to a boil over medium-high heat; reduce heat. Cover and simmer 30 minutes or until no longer pink in center.
2Place the chicken pieces on a serving platter. Stir the remaining hot sauce into skillet and spoon sauce over all. Serve with noodles.