Chicken Catch a Cola
Get ready to transform everyday ingredients into a show-stopping dinner with "Chicken Catch a Cola," a sweet, savory, and slightly tangy dish that will surprise and delight your palate. This recipe features tender, juicy bone-in chicken thighs simmered in a rich, cola-infused sauce enhanced with tomato paste, soy sauce, and a hint of apple cider vinegar for depth. With the subtle caramelization of cola balancing the umami-rich base, every bite is packed with flavor. A sprinkle of fresh parsley adds a pop of brightness, while optional red chili flakes offer a customizable kick of heat. Simple yet sophisticated, this one-pan dish is perfect for weeknight dinners or casual entertaining. Serve it over fluffy white rice to soak up all that luscious sauce and watch it become an instant favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup cola (regular, not diet)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon red chili flakes (optional for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt, black pepper, and paprika.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Add the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden brown. Flip and sear the other side for another 3–4 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the diced onion to the skillet. Sauté for 5–7 minutes until the onions are softened and translucent.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Pour in the cola, scraping the bottom of the pan to deglaze and loosen any browned bits.
Stir in the tomato paste, soy sauce, apple cider vinegar, and red chili flakes (if using) until the sauce is smooth and well-combined.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, turning the chicken occasionally to ensure even cooking.
Remove the lid and allow the sauce to reduce and thicken for an additional 5–7 minutes over medium heat.
Taste the sauce and adjust seasoning if necessary. Garnish the chicken with fresh parsley before serving.
Serve the chicken hot over cooked white rice, spooning the sauce generously over the top.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
