Deviled Chicken

This is chicken in a tangy sauce. It's not quite BBQ; it makes a tomatoey, zesty sauce that is great served over rice.



  • 8 pieces of chicken, skin removed
  • 1/3 cup flour seasoned with salt and pepper
  • 3 Tbsp. olive oil
  • 1 (1 lb.) can tomatoes - diced are good. Don't drain
  • 1/4 cup water
  • 3 Tbsp. brown sugar
  • 3 Tbsp. cider vinegar
  • 3 Tbsp. Worcestershire sauce
  • 1 1/2 tsp. chili powder
  • 1 tsp. mustard powder
  • 1/2 tsp. celery seed
  • 2 cloves garlic, finely minced
  • hot sauce, to taste


Dust the chicken with the seasoned flour. Brown well in olive oil in a large skillet. Remove the chicken from the skillet and drain all the fat off. Add the rest of the ingredients, stir to combine, then add the chicken back in. Bring to a boil, reduce heat to medium low, and cover. Simmer for 20 minutes with the lid on, then remove the lid and simmer for another 25 - 30 minutes, until chicken is cooked through.


This is real good with a side of coleslaw.

Servings: 4 - 6
Prep Time: 20 Minutes
Cooking Time: 45 - 50 Minutes

By Copasetic 1 from North Royalton, OH


July 21, 20111 found this helpful

My mouth is watering! This sounds really good.

Thanks for sharing another winner.


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