Asian Chicken Thighs

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Asian Chicken Thighs

submitted by rcoen
from Tipperary, Ireland

Preparation time: 35 minutes
Cooking time: 2 hours
Yield: 6 servings

Serve these braised thighs whole, or shred the meat, discarding the bones,
and return the shredded
meat back to the stew and reheat slightly before finishing the dish with
fresh cilantro and green
onions.
8 chicken thighs
1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon vegetable oil
1 jalapeno, diced
1/2 red bell pepper, diced
5 green onions, thinly sliced
6 cloves garlic, minced
1 piece (2 inches) ginger root, peeled, grated
1 can (14 ounces) diced tomatoes, drained
1 cup coconut milk
1/2 cup chicken broth
2 tablespoons dry Chinese black beans, roughly chopped
1 tablespoon each: red curry paste, soy sauce, fish sauce
2 lime leaves, optional
1/2 bunch cilantro, chopped

Heat oven to 300 degrees. Season the chicken with Chinese five-spice
powder, salt and pepper to taste. Heat oil in Dutch oven over medium-high
heat. Add chicken in batches; cook until well browned, about 3 minutes
per side. Remove from pan; set aside. Drain off all but 2 teaspoons of
the fat. Stir in the jalapeno, bell pepper, three-quarters of the green
onions, garlic and ginger; cook, stirring often, until fragrant and
peppers soften, about 3 minutes. Stir in the tomatoes, coconut milk,
chicken broth, black beans, curry paste, soy sauce, fish sauce and lime
leaves; cook, scraping the brown bits off the bottom of the pan, to a
boil, about 3 minutes. Return chicken to pan; cover and bake until
chicken is very tender and falling off the bone, about 1 hour, 45
minutes. Garnish with remaining sliced onions and cilantro.

Nutrition information per serving: 352 calories, 61 percent of calories
from fat, 24 grams fat, 11 grams saturated fat, 77 milligrams
cholesterol, 10 grams carbohydrates, 25 grams protein, 882 milligrams
sodium, 2 grams fiber


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