Dairy-Free Angry Chicken
Get ready to ignite your taste buds with this bold and flavorful Dairy-Free Angry Chicken! Perfectly spiced chicken thighs are simmered in a fiery, tangy sauce made with aromatic garlic, smoked paprika, cayenne, and a splash of zesty lemon juice. This oven-baked dish is a dairy-free twist on the classic "Angry Chicken," delivering a satisfying balance of heat, acidity, and subtle sweetness from brown sugar. With a smooth tomato-based broth and a garnish of fresh parsley, this recipe is both versatile and easy to prepare in just one skillet. Whether served over fluffy rice, tender quinoa, or a crisp side salad, this spicy chicken dish brings big, bold flavors to your dinner table in under an hour.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 4 minced garlic cloves
- 2 teaspoons red chili flakes
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 3 tablespoons lemon juice
- 2 tablespoons vinegar (white or apple cider)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or pan, heat the olive oil over medium heat.
Add the chopped onion to the skillet, sautéing until translucent, about 5 minutes.
Stir in the minced garlic, letting it cook for about 1 minute until fragrant.
Mix in the red chili flakes, smoked paprika, and cayenne pepper, cooking for another minute to release their aromas.
Add the lemon juice, vinegar, and tomato paste, stirring to combine well with the spices.
Pour in the chicken broth and brown sugar, ensuring everything is well mixed. Bring this mixture to a simmer.
Season the chicken thighs with salt and black pepper on both sides.
Nestle the chicken thighs into the skillet, turning them to coat thoroughly with the sauce.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from the oven and sprinkle the chopped fresh parsley over the chicken before serving.
Serve hot with your choice of side dishes such as rice, quinoa, or a fresh salad.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 22.5 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3393 mg | 72% | |
*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.
