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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour. | 2. Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil. | 3. Put the marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter. Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cola	1	bottle		-	-	-	-
white onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
dark brown sugar	1/4	cup		-	-	-	-
garlic clove	4			-	-	-	-
ketchup	2	tablespoons		-	-	-	-
ginger	1	tablespoon	chopped peeled	4.8	1.0662	0.1092	0.045
yellow mustard	1	tablespoon		9.0	0.8745	0.561	0.501
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
salt	1	teaspoon		-	-	-	-
chicken drumstick	4			7972.8	14.3148	173.5896	801.4476
peanut oil				-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.