Sweet, tasty and irresistible of the sticky-Cola-Cola is easy in a pan.
The crispy chicken thighs are slowly cooked in a cola-sweet-sweet sauce, manufactured with pantry ingredients and served over vegetables or rice.
- Flavor: The fried chicken in Coca-Cola creates a sweet, tasty and caramelized glaze, which bids and infuses the meat with aroma.
- Difficulty: Cook the chicken and sauce in a single pot for easy cleaning.
- Preparation note: Serve the Coca-Cola chicken in a crochet pot with a rice, so that the guests can help themselves.
What is in Coca-Cola chicken?
Chickens: This recipe uses chicken thighs, because they make single portions, but leather breasts, drums and chicken wings will work perfectly.
Coca-Cola sauce: Any Cola product (Diet, Dr. Pepper or Root Beer) works in this recipe, you do not need to buy the brand name.
Variations
- Short in time? Instead, use frozen chicken. Just throw it in step 2. Perfect as an appetizer.
- Make a traditional Chinese chicken version Coca-Cola, replacing the Worcestershire sauce with soy sauce and dry mustard for ground ginger.
- The ketchup can be changed for barbecue sauce or homemade chili sauce.
How to make chicken coca-cola
- The experienced brown chicken.
- Beat the remaining ingredients (full recipe below) and pour over the chickens.
- Bring to a boil, reduce the heat and boil.
- Serve with rice or vegetables.
Storage of debris
Keep Coca-Cola left in a container covered in the refrigerator for up to 4 days. Recall the chicken with medium-fire sauce on the stove or in the microwave. Freeze portions in zipper bags for up to a month and thaw in the refrigerator before reheating.
Cut the remnants with extra rice or vegetables and make a copious shell for school or work or mix the debris in an Asian creaking for a light and tangled salad.
Favorite chicken favorite
Do you like this Coca-Cola chicken recipe? Leave a comment and rating below.
Coca cola chicks
This chicken Coca-Cola is a simple table, with a single panel, with a young, juicy, boiled and tasty sauce for a delicious sticky glaze.
Prevent the screen from dark
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Heat the olive oil in a large non-stick pan over medium heat. Season the chicken with salt and pepper. Add the chicken skin down and cook until browned on each side (about 5 minutes). Drain excess fat.
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Combine onions, cola, ketchup, garlic, Worcesterchire sauce, brown sugar, oregano, dry mustard powder in a small bowl. Pour over the chicken and bring to a boil. Reduce the heat to the low average and cover. Boil 15 minutes.
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Remove the lid and boil for more than 25 to 30 minutes, turning the chicken occasionally until the chicken is cooked and reached 165 ° F.
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Serve with rice and steamed vegetables.
Keep the debris in a seal container in the refrigerator for 4 days.
Calories: 346 | Carbohydrates: 17g | Protein: 40g | Fat: 12g | Saturated fat: 2g | Cholesterol: 193Mg | Sodium: 643Mg | Potassium: 841Mg | Fiber: 1g | Sugar: 12g | Vitamin A: 325yl | Vitamin C: 12.6Mg | Calcium: 67Mg | Iron: 3.1Mg
The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.
course Chicken, dinner, main course
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