Asian Chicken Thighs

Discussion in 'Food and nutrition' started by International Recipes OnLine, Dec 31, 2005.

  1. 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
    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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