Description
Spicy Vinegar Chicken with Tomatoes brings zesty comfort right to your dinner table, turning simple ingredients into a mouthwatering meal that sparks conversation. Your kitchen will buzz with delicious aromas as tender chicken mingles with tangy vinegar and ripe tomatoes, creating a dish friends and family will request again and again.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless, skinless chicken thighs
Vegetables:
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 4 cloves garlic
Sauces and Liquids:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- ½ cup apple cider vinegar
- ¼ cup soy sauce
- ¼ cup olive oil
- 1 tablespoon chili garlic sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
Seasonings and Thickeners:
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
Garnishes and Serving:
- Cooked rice
- Fresh cilantro
- Sesame seeds
Instructions
- Season 1.5 lbs chicken thighs with salt and pepper. Slice into 1-inch pieces. Drizzle 1 tablespoon olive oil over chicken and toss to coat evenly.
- Heat ¼ cup olive oil in a large skillet at 375°F. Arrange chicken in a single layer. Sear for 3-4 minutes per side until golden brown. Transfer chicken to a plate.
- Reduce heat to medium. Sauté 1 large yellow onion in the same skillet for 5-6 minutes until translucent. Add 1 red and 1 green bell pepper. Cook for 3 minutes.
- Mince 4 garlic cloves and add to the skillet. Stir for 30 seconds until fragrant.
- Pour 28 ounces crushed tomatoes and 15 ounces tomato sauce into the skillet. Stir thoroughly.
- Add ½ cup apple cider vinegar, ¼ cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon chili garlic sauce. Mix well.
- Incorporate 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and ½ teaspoon red pepper flakes. Blend completely.
- Bring sauce to a gentle simmer at 200°F. Lower heat to maintain steady simmer.
- Return chicken to the skillet. Ensure each piece is submerged in sauce. Cover and simmer for 15-18 minutes.
- Verify chicken reaches 165°F internal temperature using a meat thermometer.
- Whisk 2 tablespoons cornstarch with 2 tablespoons water to create a smooth slurry.
- Uncover skillet and pour cornstarch mixture into sauce. Stir continuously for 2-3 minutes until sauce thickens.
- Taste and adjust seasonings. Add extra chili sauce or salt if needed.
- Serve hot over cooked rice. Sprinkle fresh cilantro and sesame seeds on top.
Notes
- Brown the chicken thoroughly for maximum flavor, creating a nice caramelized exterior before simmering in the sauce.
- Adjust the heat level by controlling the amount of chili garlic sauce and red pepper flakes to suit your personal spice tolerance.
- Let the sauce simmer slowly to develop deep, complex flavors and tenderize the chicken completely.
- If avoiding sugar, swap brown sugar with a sugar-free alternative like monk fruit sweetener or simply omit for a tangier profile.
- Prep Time: 10-15 minutes
- Cook Time: 30-35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 6
- Calories: 303 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg