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Mexican spiced chicken drumsticks

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The family will love these flavoursome, Mexican-spiced chicken drumsticks served with a simple rice, corn and bean salad.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Mexican spiced chicken drumsticks


  • 1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
  • 40g pkt Coles Mexican Seasoning
  • 2 cups (400g) Coles Long Grain White Rice
  • 1 tbs olive oil
  • 1 red onion, thinly sliced
  • 1½ tsp Coles Whole Cumin Seeds
  • 420g can Coles Corn Kernels, drained
  • 400g can Coles Red Kidney Beans, rinsed, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the chicken drumsticks and seasoning in a sealable plastic bag. Shake to coat. Remove the chicken from the bag and place in a single layer on the lined tray. Bake, turning occasionally, for 35 mins or until cooked through.
  2. Step 2

    Meanwhile, cook the rice in a large saucepan of boiling water for 12 mins or until tender. Drain. Return the saucepan to the heat with the oil. Add the onion and cumin and cook, stirring, for 2-3 mins or until the onion softens. Return the rice to the pan with the corn and beans. Cook, stirring occasionally, for 1-2 mins or until the mixture is heated through.
  3. Step 3

    Serve the chicken drumsticks with the rice mixture.