Thursday, November 8, 2012

5 Minute Chili Chicken

(from a recipe in The Compleat I Hate to Cook Book, by Peg Bracken, 1986)

8 to 10 chicken thighs or drumsticks (cut up the leg quarters, and save the back pieces for soup)
Salt and pepper
1/4 jar Chili Seasoning (or half a batch of CHILI SEASONING)
1/4 cup cider vinegar

Lay the chicken out in a big baking dish or a rimmed cookie sheet. Salt and pepper the chicken. In a small bowl, combine the vinegar and the chili seasoning, and paint each piece with it. (Use a pastry brush if you have one, otherwise, dip each piece in the mixture and shake off any excess back into the bowl.) Bake them at 350 for about an hour, or until done.

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