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home > recipes > meat > asian chicken thighs
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

Asian Chicken Thighs


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keyword: asian
keyword: chicken
keyword: thighs
ethnicity: chinese
recipes for meat
recipes by rcoen
Email Address:
(posted December 24, 2005)

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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