Chicken in spicy sauce
8 servings
45 minutes
Chicken in spicy sauce is a fragrant dish rooted in Latin American culinary traditions. It combines the richness of spices, zestiness, and freshness of citrus notes, creating a rich and vibrant flavor. Chicken thighs marinated in lime juice and Worcestershire sauce gain tenderness and depth of flavor, while frying over high heat gives them an appetizing crust. The harmony is complemented by sweet peppers and caramelized onions that highlight the sweet-spicy accents. This recipe is perfect for a cozy family dinner or a friendly gathering, and it can be served with rice or flatbreads that will soak up the spicy sauce beautifully. A true gastronomic journey filled with the warmth of southern traditions!
1
Mix lime juice, Worcestershire sauce, sugar, dry mustard, turmeric, cumin, sliced onion, minced garlic, salt, and pepper. Pour the marinade over the chicken, seal the container with plastic wrap, and refrigerate for at least an hour.
- Freshly squeezed lime juice: 60 ml
- Worcestershire sauce: 3 tablespoons
- Sugar: 2 teaspoons
- Mustard powder: 2 teaspoons
- Turmeric: 0.5 teaspoon
- Ground cumin: 1 teaspoon
- Yellow onion: 1 head
- Garlic: 4 cloves
- Coarse salt: to taste
- Ground black pepper: to taste
- Chicken leg quarters: 900 g
2
Heat canola oil over medium-high heat, fry the skinless chicken legs until golden brown for eight minutes, turning once.
- Canola oil: 2 tablespoons
- Chicken leg quarters: 900 g
3
Transfer the chicken to a plate, and add the onion slices from the marinade and the sweet pepper, cut into rings or thin strips, to the skillet. Cook the vegetables until soft for five minutes.
- Yellow onion: 1 head
- Red sweet pepper: 1 piece
4
Return the chicken to the skillet, pour in the broth, and when it boils, reduce the heat to medium, cover the skillet with a lid, and cook the chicken for about another quarter of an hour.
- Chicken leg quarters: 900 g
- Chicken broth: 250 ml
