Natalie's Red Chicken Recipe
1/4 cup AP Flour
1 teaspoon smoked paprika
salt to taste
4 chicken thighs
Vegetable Oil for frying
Sauce:
1 tablespoon brown sugar
2 teaspoons Adoboloco Jalapeno hot sauce
1/2 cup tomato sauce
1 teaspoon plum sauce
1/2 cup water
1 tablespoon soy sauce
1/4 cup red wine vinegar
1 medium onion sliced
Preheat oven to 400 degrees.
Mix flour, paprika, and salt in a shallow bowl. Dry chicken thighs, season with salt & pepper, and toss in flour mixture. Shake off excess flour mixture. Set aside. Heat vegetable oil. Fry the chicken on both sides until crispy and golden brown. Drain on a brown paper bag.
Mix sauce ingredients in a bowl. Set aside.
In a baking dish, place drained chicken thighs on bottom and pour sauce all over the top of the thighs.
Cover baking with foil and bake for 30 minutes. Take off foil, baste thighs with liquid, and bake for another 30 minutes.
Serve over steamed rice, mashed potatoes, cous cous, or spaghetti.
Enjoy!
