Ingredients
4
cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag), thawed
1
bag (12 oz) frozen sweet peas, thawed
1
can (14.5 oz) diced tomatoes with green chiles, undrained
4
teaspoons curry powder
1/2
teaspoon salt
3
tablespoons all-purpose flour
1
teaspoon paprika
1
teaspoon garlic salt
12
chicken drumsticks
1
tablespoon vegetable oil
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together potatoes, peas, tomatoes, 2 teaspoons of the curry powder and the salt. Spread evenly in baking dish.
In large resealable food-storage plastic bag, mix remaining 2 teaspoons curry powder, the flour, paprika and garlic salt; shake to mix. Add drumsticks; seal bag, and shake to coat.
In 12-inch skillet, heat oil over medium-high heat. Cook drumsticks in oil 8 to 10 minutes, turning frequently, until skin is brown (cook 6 drumsticks at a time if all don’t fit in skillet). Place drumsticks in 2 rows lengthwise over potato mixture, alternating direction of drumsticks to cover potato mixture. Cover tightly with foil.
Bake 30 minutes. Remove foil; bake about 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F).
