MeXiCaN cHiCkEn

2 TBSP oil
8 chicken drumsticks
1 onion, chopped finely (or onion powder)
1 tsp chili powder
1 tsp ground coriander
1 15 oz canned chopped tomatoes
2 TBSP tomato paste
2/3 cup frozen corn
salt and pepper

1. Heat the oil in a large skillet, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove the chicken drumsticks from the pan with a draining spoon and set aside until required.

2. Add the onion to the pan and cook for 3-4 minutes, until softened, then stir in the chili powder and ground coriander and cook for a few seconds, stirring briskly so the spices do not burn on the bottom of the pan. Add the tomatoes and tomato paste, and stir well to incorporate.

3. Return the chicken drumsticks to the pan and simmer gently for 20 minutes, until the chicken is tender and thoroughly cook. Add the corn and cook for another 3-4 minutes. Season with salt and pepper to taste.

4. Serve with rice.