Fiery barbecue chicken
easy
90 mins
90 mins
Ingredients
- 1 chickens ready to cook (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 1-2 TABLESPOONS Oil
- 3 Onions
- 1 small clove of garlic
- 1 red chilli
- 3 TABLESPOONS Tomato ketchup
- 1-2 TABLESPOONS Honey
- 1 TABLESPOON White wine vinegar
- 1 TEASPOON Mustard
- 300 g green peppers
- 1 can(s) (425 ml) peeled tomatoes
- 1 can(s) (425 ml/ 285 g) Vegetable corn
- 7-10 Tbsp Cayenne pepper
- 1/8 -1/4 l Vegetable broth (instant)
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken, dab dry and rub with salt inside and out. Fold wings over back, tie legs together. Put oil in a fat pan and place the chicken on top with the breast side down.
- 2
Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 1/4 hours. Peel onions and finely dice 1/2 onion. Peel the garlic and press it through a garlic press. Wash the chillies, cut into fine rings and remove seeds.
- 3
Simmer tomato ketchup, honey, vinegar, mustard, diced onion, garlic and chilli in a pot while stirring for two to three minutes and season to taste with salt. Cut the remaining onions into slices.
- 4
Clean, wash and cut the peppers into rhombs. Spread onions and paprika around the chicken. Drain the tomatoes and collect the juice. Cut the tomatoes into pieces. Turn the chicken after 30 minutes, add corn, tomato pieces and juice.
- 5
Sprinkle chicken with salt and cayenne pepper and continue to fry. Add some broth as required. About 15 minutes before the end of the frying time, brush the chicken with the barbecue sauce and finish frying. Arrange chicken and vegetables on a plate.
- 6
Serve garnished with parsley. Rice tastes good with it.
Nutrition Facts
540 kcal
27 g
26 g
47 g
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