Chili Garlic Chicken Legs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I only had thighs in the freezer. I cooked four and cut the recipe in half. Recipe said to serve with rice but I had some leftover pasta although the sauce would be very good with rice. Ripped from Everyday Food magazine. Ingredients:
1 tbs vegetable oil |
4 chicken legs (2-1/2 lbs total), drumsticks and thighs separated |
4 cloves garlic, finely chopped |
3/4 cup white vinegar |
1/2 cup soy sauce |
1/2 tsp red pepper flakes |
1/4 cup sugar |
Directions:
1. In a large saucepan, heat oil over medium high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
2. Discard all but 1 Tbs fat from pan. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in vinegar, soy sauce, red pepper flakes and sugar. Return chicken to pan, skin side up. Bring to a boil, cover and reduce heat to low. Cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium and cook until sauce is reduced by half, 10 minutes (mine took about 20).
3. Serve with white rice.
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