Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

Complete the meal with hot cooked brown rice and thinly sliced cucumber and carrots.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
8 hrs 45 mins
Yield:
Serves 8 (serving size: 1 chicken thigh and 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.

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  • Remove chicken from bag. Strain marinade over a bowl; discard solids.

  • Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.

  • Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.

Nutrition Facts

264 calories; fat 10.7g; saturated fat 3.4g; mono fat 3.9g; poly fat 2.2g; protein 22g; carbohydrates 19g; fiber 2g; cholesterol 96mg; iron 1mg; sodium 424mg; calcium 30mg; sugars 3g.
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