Spicy Vinegar Chicken Recipes

CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR

Steps:

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.

HOT CHICKEN WITH VINEGAR

Steps:

• 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.
• 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.

SPICY VINEGAR CHICKEN

Steps:

• Add salt, ginger paste and garlic paste to the chicken and marinate for half an hour.
• Heat oil in a skillet. Saute onions and add the cinnamon stick.
• Add marinated chicken into the sauted onions and cooked until all the chicken pieces have turned opaque.
• Mix all the spices in a bowl and create paste by adding a little water. Add the mixture to the chicken and cook for 5 minutes.
• Add the vinegar and rest of the water to the chicken and cook for further 10 minutes.
• Finally, add the chopped coriander and cook with the lid open until gravy is thick and dry. Serve hot with Basmati Rice.