Hot Chicken With Vinegar Recipe

Name: Hot Chicken With Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn oil; 6 large chicken legs (about 4 pounds); 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1 teaspoon chili powder; 5 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons); ⅓ cup red-wine vinegar; 2 tablespoons tomato paste; 1/2 cup water; Additional seasonings to taste; 3 scallions, minced very fine (about 1/3 cup)

Servings: persons

1 tablespoon corn oil
6 large chicken legs (about 4 pounds)
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
5 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)
⅓ cup red-wine vinegar
2 tablespoons tomato paste
1/2 cup water
Additional seasonings to taste
3 scallions, minced very fine (about 1/3 cup)

1
Heat the corn oil in a Dutch oven or large saucepan.
2
Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder.
3
When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides.
4
Remove the chicken from the pan and set aside in a warm place.
5
To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar.
6
Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water.
7
Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired.
8
Place a chicken leg on each dinner plate and spoon some sauce over it.
9
Garnish with chopped scallions and serve.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon corn oil, 6 large chicken legs (about 4 pounds), 1 1/2 teaspoons salt, 1/2 teaspoon cayenne pepper, and more.

Yes, Hot Chicken With Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Chicken With Vinegar

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