Chicken with Chipotle Peppers, Cinnamon, and Sugar

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

The baking sauce can be prepared in advance and stored in the refrigerator for a day. If the chickens are very small, less time will be needed for baking.

Ingredients

Olive Oil - 4 fl oz
Garlic - 8 cloves
Onion - 2 heads
Ketchup - 8 fl oz
Brown Sugar - 1.6 oz
Dijon Mustard - 1.1 oz
Habanero Pepper - 2 fl oz
Worcestershire Sauce - 0 fl oz
Apple Cider Vinegar - 1 fl oz
Ground Cinnamon - 0.2 oz
Poultry - 2 pieces
Salt - 0.2 oz
Ground Black Pepper - 0.1 oz

Step by Step guide

Step 1

Cut the chicken into 8 pieces (a total of 16 pieces).

Step 2

Heat the oil in a large skillet and sauté the finely chopped garlic. When it turns golden, remove it from the skillet with a slotted spoon.

Step 3

In the same skillet, reduce the heat to medium and sauté the onion for 15 minutes. When it turns brown, return the garlic to the skillet, add finely chopped canned chipotle pepper, 5 g of salt, 2.5 g of black pepper, and all the other ingredients except the chicken. Cook the sauce, stirring constantly, for about 25 minutes until it thickens.

Step 4

Place the chicken pieces in a baking dish, pour half of the prepared sauce over them, and bake in an oven preheated to 446°F for 25 minutes. Cook on the middle rack.

Step 5

After 25 minutes, remove the chickens from the oven. Clean the dish of any burnt sauce, return the chickens to the dish, pour the remaining sauce over them, and bake in the oven for another 20-25 minutes until a brown crust forms.