Heat the oil in a large skillet over medium heat. Add the peanuts and fry for a few minutes until golden, then remove with a slotted spoon.

In the same skillet, sauté the onion and garlic until fragrant (about 2 minutes)

Lightly toast the guajillo chiles. Just 10 seconds per side and set aside.

Add the roma tomatoes to the skillet and cook for a few minutes.

Pour in the water and return the chiles to the skillet. Bring to a boil, reduce the heat to medium low. Cover and let simmer for 10 minutes.

Remove from heat and let cool for 30 minutes.

Blend the tomatoes, onion, garlic, chiles, water, and peanuts along with the bouillon and oregano until smooth. Set aside.

Season the drumsticks on all sides with salt, pepper, garlic powder, and onion powder.

Heat a large stainless steel skillet over medium heat. When a drop of water sizzles and dances, it’s ready. Toss out the water and add the oil.

Sear the chicken for 5–7 minutes per side, until golden brown.

Pour the sauce into the skillet and stir to coat the chicken well.

Once the sauce comes to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the chicken is cooked through and tender.

Serve with rice and warm corn tortillas.