GINNA PARSONS: Spicy chicken dish pleases the majority

By Ginna Parsons/NEMS Daily Journal

One day last week, co-worker Carol Sloan came into the breakroom where I was eating lunch and said she had a recipe I just had to try. Carol said she had prepared the dish for her family and they literally licked their plates clean.
The next day, she brought me a copy of the recipe for “Spicy Chicken,” that was in the Jan. 16 issue of People magazine. The recipe is courtesy of Coolio, a rapper, cookbook author and contestant on the new Food Network show, “Rachael vs. Guy: Celebrity Cook-Off.”
I made this dish Sunday evening for my family. My husband and son and I all loved it. My daughter said it was OK, but not her favorite dish, although she did say the chicken was tender.
I used a mixture of small drumsticks, thighs and bone-in breasts, but otherwise followed the recipe exactly. I’ll be the first to tell you it’s not the prettiest dish I’ve ever made. The balsamic vinegar turns the sauce a sort of brownish color.
But I really loved the flavors, and the chicken cooked up perfectly and evenly. Splitting the recipe between two dishes is necessary, unless you have one big, honkin’ pan.
I served it over white rice – pasta would also work – and had steamed French green beans as a side dish.
I’ll definitely make this again. I’ll just wait until daughter Mary goes off to Ole Miss in the fall to do it.

Spicy Chicken
4 pounds chicken wings and drumsticks
1 teaspoon seasoned salt
1⁄2 teaspoon freshly ground black pepper
3⁄4 cup balsamic vinegar
4 cloves garlic, diced
1 medium white onion, chopped
1 (4-ounce) can chopped green chilies
2 cans cream of chicken soup
2 to 3 green bell peppers, chopped
Preheat oven to 400 degrees. Place chicken in a large bowl and sprinkle with seasoned salt and pepper. Add balsamic vinegar, garlic and onions and mix thoroughly. Stir in green chilies, soup and bell peppers. Divide chicken and sauce between 2 baking dishes.
Bake until chicken is extremely tender and almost falling off the bone, about 50 to 60 minutes.
Serves 6 to 8.
Ginna Parsons is the Daily Journal’s food/home/ garden editor.