Red Chicken Recipe
- 1 cup all-purpose flour
- salt and ground black pepper to taste
- 1 whole chicken, cut into pieces
- 1 tablespoon butter
- 1 onion, chopped
- 1 cup tomato sauce
- 1/2 cup water
- 3 1/2 tablespoons chutney
- 3 1/2 tablespoons white sugar
- 3 1/2 tablespoons distilled white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon ground dry mustard
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
- Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
- Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
