Step 1

Preheat the oven to 175C (350F).

Step 2

Season the chicken drumsticks with sea salt and freshly ground black pepper to your taste and set aside.

Step 3

Combine the tomato purée and chipotle paste in a small mixing bowl, season with salt to your taste, and set aside

Step 4

Heat an enameled Dutch oven over medium-high heat and add some olive oil.

Step 5

When the Dutch oven is hot, fry a maximum of 4 drumsticks at a time for 3-4 minutes on each side, or until the surface becomes slightly golden. You don’t need to cook them through!

Step 6

When you’re done browning the chicken drumsticks, remove them from the Dutch oven and set aside.

Step 7

Add some extra olive oil to the Dutch oven and cook the onions and garlic until they just turn golden.

Step 8

Without removing the onions and garlic, add half the water to the Dutch oven to deglaze it.

Step 9

Return the chicken drumsticks to the Dutch oven and add the tomato mixture. Rotate the drumsticks so they are completely covered in the tomato mixture, cover with the lid, and pop into the oven for 45 mins.

Step 10

Take the Dutch oven out from the oven, open the lid, add the remaining water, and return it to the oven for another 30 mins or until the drumsticks are starting to turn brown and crisp.

Step 11

Serve warm with some freshly chopped cilantro!