Hot Chicken With Vinegar
- Total Time
- 25 minutes
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Ingredients
- 1tablespoon corn oil
- 6large chicken legs (about 4 pounds)
- 1½teaspoons salt
- ½teaspoon cayenne pepper
- 1teaspoon chili powder
- 5cloves garlic, peeled, crushed and chopped fine (about 1½ tablespoons)
- ⅓cup red-wine vinegar
- 2tablespoons tomato paste
- ½cup water
- Additional seasonings to taste
- 3scallions, minced very fine (about ⅓ cup)
The Garnish
Nutritional analysis per serving (6 servings)
517 calories; 38 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 825 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. 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. Remove the chicken from the pan and set aside in a warm place.
- Step 2
To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.
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