CHICKEN WITH APRICOT AND HABANERO PEPPER

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PORTIONS

4

PREPARATION

10 Minutes

AUTHOR

El Yucateco

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Ingredients:

1 cup apricot marmalade

¼ cup soy sauce

2 tablespoons rice vinegar

1 teaspoon fresh shredded ginger

1 clove crushed garlic

1 tablespoon el yucateco caribbean habanero hot sauce

1 whole clean chicken in pieces

Preparation:

1. Heat the marmalade, once it is liquid, add the soy sauce, the vinegar, the ginger, the garlic and the el yucateco caribbean habanero hot sauce, cook at medium heat for five minutes stirring well.

2. Put the chicken in a greased tray or an oven dish, coat the chicken with the sauce then bake uncovered at 400f for 1 hour or until the skin is golden and the chicken is cooked through. Serve with white rice.

Cooking time: 1 hour.