Red Chicken Recipe - Allrecipes.com
  • READY IN hrs

Red Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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).
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Nov 11, 2010

This was awesome and best of all, it was quick to put together. I made this with boneless, skinless chicken thighs. Thanks, SuperB!!

 
Feb 08, 2011

I made this recipe for a dinner with my in-laws. Everyone loved it! I made a couple small changes. I didnt have dry mustard, so I added mustard seed. I also used chili powder instead of tobasco. I will definitely use this recipe again!

 

6 Ratings

Feb 09, 2012

This is an absolutely splendid recipe! I can't really see the purpose of the flour, so I may leave it off next time as an experiment, but there will definitely be a "next time." I did a double take on the quantities of some of the ingredients like vinegar, Worchestershire Sauce, and paprika, but I made it "as is" and it was fabulous.

 
Feb 08, 2012

This recipe is very tasty! I used boneless skinless chicken breasts & thighs.

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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