RED CHICKEN

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Red Chicken image

This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.

Provided by Tanya Metelerkamp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
salt and ground black pepper to taste
1 whole chicken, cut into pieces
1 tablespoon butter
1 onion, chopped
1 cup tomato sauce
½ cup water
3 ½ tablespoons chutney
3 ½ tablespoons white sugar
3 ½ tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon ground dry mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
  • Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
  • Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g

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