Red Chicken Recipes

RED CHICKEN

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).

RED CHICKEN WITH VEGETABLES

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
• Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
• Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
• Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.

THAI RED CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

RED-COOKED CHICKEN

Steps:

• Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
• Add the chicken and cover; reduce heat to medium.
• Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
• Transfer the chicken to a plate and tent with foil.
• Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
• Strain through a sieve and spoon off any fat that rises.
• Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

RED CHICKEN CURRY

Steps:

• To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
• To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.

RED CHICKEN CHILI

Steps:

• Add the oil to a large pot; heat oil over medium-high heat.
• Add in onion; stir/saute 5 minutes.
• Add chili powder and the next 4 incredients; stir/saute for 30 seconds.
• Add in the chicken stock, beans, and tomatoes; bring to a boil.
• Lower heat to medium-low; simmer for 30 minutes.
• Add in the chicken; stir to mix; simmer for 15 minutes.
• Ladle chili into individual soup bowls; top with cheese and sour cream.