This old school classic red chicken is updated as a vegan recipe with jackfruit. An easy dinner option that packs a bright punch of flavor! the leftovers may be even better...
recipe originally published February 9, 2015
Mom's Red Chicken Recipe
Total nostalgia for me, this dish. As soon as I pour the vermouth in the skillet and the sauce comes together, I am transported back to childhood. My kitchen smells so good, and I can envision Little Kristina making a big plate of buttered rice, and pouring a big ladle of this red sauce over the top.
Sometimes I ate a small amount of chicken, but even back then as you know, I was not all that fond of the meats.
It was what my mom did with chicken that I loved. The flavors in this dish - tangy smoky sweet - instantly remind me of mom's cooking.
Classic Old School Recipes
Now that we have great plant based versions of chicken, I am reworking some of mom's recipes. This was the first dish I wanted to make - I have cravings for this one often.
Aside from the chicken, the only other ingredient that is not naturally vegan is Worcestershire. Then I found this sorcery, and all was right in the world again.
This recipe comes together quickly - a one skillet wonder that is so easy. Mom's original recipe is for a baked dish. Since my "chicken" here is jackfruit, it really only needs marinating time and a simmer in a skillet. I have made this three times now, and I have twice doubled the recipe for extra leftovers.
I know what I am having for lunch today.
Did you make this red chicken recipe?
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Mom's Red Chicken Recipe
some favorite childhood flavors - this old school classic is updated as a vegan recipe with jackfruit. an easy dinner option that packs a bright punch of flavor! the leftovers may be even better...
Ingredients
- 1 (20 ounce) can jackfruit, drained and chopped / shredded
- 1 cup organic ketchup (my favorite)
- ½ cup dry vermouth
- 1 tablespoon Worcestershire sauce (vegan, gluten free)
- 1 large yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- â…“ cup water
- juice and zest of 1 lemon
- 2 teaspoons smoked paprika
- 1 teaspoon each sea salt and fresh cracked pepper
Instructions
- In large bowl, combine shredded jackfruit with ketchup and vermouth. Cover and refrigerate to marinate at least one hour, up to to several hours.
- In a skillet over medium low heat, sauté diced onion and minced garlic with Worcestershire sauce until softened.
- When onion and garlic mixture is soft and translucent, add water, lemon juice and zest, and smoked paprika. Stir to combine.
- To the skillet mixture, add marinated jackfruit. Stir to combine completely. Add salt and pepper.
- Bring to boil, reduce to simmer. Cover and simmer for 10-15 minutes.
- Remove from heat. Serve warm over rice.
- Store leftovers covered in refrigerator for up to three days.
Notes
dairy, egg, oil, and gluten free, vegan
Nutrition Information:
Yield:
4Serving Size:
½ cup before riceAmount Per Serving: Calories: 239 before rice
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Heather | girlichef says
Awwww, what an awesome dose of nostalgia! I really want to try making this - the vermouth is such an unexpected addition, and the sweetness from the ketchup...mmmm.
Kristina Sloggett says
the vermouth is a good addition - and yes, with the first taste I was transported back to my childhood! 🙂 my mom was excited to see I remade this, and gave me several more of my favorite recipes growing up - there will be more of these soon!
Alisa @ Go Dairy Free says
I saw the title and just had to check out how you made this! It looks so full of flavor Kristina! I haven't ventured many faux meats yet, but liked the nut-based ones at a recent tradeshow.
Kristina Sloggett says
oh, I'd love to know more about the nut based one you tried? we don't use these meats all too often, but every now and then we like them. it was fun to revisit this old recipe...
Alisa @ Go Dairy Free says
There are a couple of them, but the names fail me. Both should be at Expo West - one was handing out HUGE nut-meatballs at Expo West last year - really simple ingredients and tasty!
Kristen @ A Mind Full Mom says
I love recipes that bring back memories. This dish looks flavorful and comforting.
Kristina Sloggett says
it IS exactly that, Kristen - flavorful and comforting!
Marye says
This looks great. Isn't it amazing how certain flavors give us a quick trip back to childhood? 🙂
Kristina Sloggett says
it really is a neat thing, Marye - I have not had this flavor in years, and with the first bite I was transported!
Alice says
Looks great and I love a dish that brings back a memory but what is seasoned flour?
Kristina Sloggett says
good question, Alice - and I meant to ask my mom before I made the recipe! I took it to mean adding salt and pepper, so that is what I did... I asked my mom after the fact and that is what she did too!
Sabrina Modelle says
This just sounds so lovely. I love that you're revisiting old family recipes. I've had to do the same since I cannot eat gluten and it's such a lovely thing to have the foods that remind me of childhood.
PS, I haven't tried that ketchup, but I'll look for it. I have a total love spot for ketchup and usually buy Sir Kensington.
Kristina Sloggett says
Sir Kensington is a good one, you DO love your ketchup! I think you'd be pleased with this one, we love it! my mom has sent me three more of my favorite recipes from my childhood - looking forward to making those too! it is so nice to taste those flavors again after so many years...
adrienne says
This looks sooo good. I was honestly thinking about what emails I could unsubscribe from but this popped up and no way. My family will love this - thanks! And I have a hard time eating meat even today.
Kristina Sloggett says
oh Adrienne I am so happy to make the cut! 😉 please let me know if there is anything special you'd like to see, recipe wise? cheers, hope you like this chicken as much as we do!
adrienne says
Thanks for the sweet offer! Anything you enjoy for sure, but we have made a number of dietary changes - we're mostly grain free and low carb but some of us are not as strict as the others. And my oldest has multiple life threatening food allergies - the hardest to sub being dairy and egg. If that helps :). Bookmarked the chicken to make soon!
Bianca says
Ooh, I have a ton of Beyond Meat in my freezer. I should try this!
Kristina Sloggett says
I hope you do, Bianca - really easy and such good flavors... total nostalgic comfort food for me (I am enjoying some for lunch right now...)
spabettie mom says
Oh yum, I can almost taste this...my mouth is watering..may have to have this again soon; Ray really likes this one too....
Kristina Sloggett says
it was SO GOOD to taste these flavors again, mom! have you not made this in a while? you should!! xo
Laura @ Sprint 2 the Table says
My mom never made this but now I wish she did. Looks delish! I'm all about that smoke.
Kristina Sloggett says
it's a good one, for sure. I am All About That Smoke, 'bout that smoke... today I am playing with actual liquid smoke... 😉
spabettie mom says
HA! All about that smoke, 'bout that smoke, 'bout that smoke......weeeee
Kristina Sloggett says
HA! <3