Enjoy the flavor of barbecued chicken without stoking up the grill! Just sauté chicken pieces instead, then simmer them in a piquant sauce.
- For the Chicken:
- 2 pounds chicken drumsticks and/or thighs, skinned, if desired
- 1 tablespoon cooking oil
- 1/3 cup chopped onion
- For the Sauce:
- 1 cup chili sauce
- 1/2 cup beer
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon prepared mustard
- 1/8 teaspoon pepper
- Few drops hot pepper sauce
FOR THE CHICKEN:
Rinse the chicken and pat dry. In a large skillet, heat the oil. Add the chicken and cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly. Drain off the fat. Add the onion to the chicken and cook for 2-3 minutes.
FOR THE SAUCE:
In a small mixing bowl, combine the chili sauce, beer, brown sugar, cumin, mustard, pepper and hot pepper sauce. Pour the sauce over the chicken. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Uncover and turn the chicken. Simmer, uncovered, for 10-15 minutes more, or till the chicken is tender and no pink remains. Transfer the chicken to a serving platter; keep warm.
Skim the excess fat off the sauce in the skillet. If desired, simmer sauce, uncovered, to desired consistency. Serve sauce with the meat.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
349 calories; 12g total fat; 175mg cholesterol; 227mg sodium; 9g carbohydrates; 1g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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