Braised and Barbecued Chicken
From cheric 16 years ago
- 50 minutes to make
- Serves 4
I found this recipe a few years ago in a Southern Living magazine. It became a requested favorite quickly in my house. Even my two picky kids love it!
Ingredients
- 2 T vegetable oil shopping list
- 8 bone-in chicken thighs, skinned (about 2 lbs) (I just cut up boneless, skinless chicken breasts instead). shopping list
- 1/2 cup orange juice shopping list
- 1/2 cup pineapple juice (I have just bought the orange-pineapple juice instead and used one cup, and it works wonderfully). shopping list
- 1 T cornstarch shopping list
- 1/3 cup soy sauce shopping list
- 1/3 cup firmly packed light brown sugar shopping list
- 2 T minced fresh ginger shopping list
- 3 T cider vinegar shopping list
- 3 T ketchup shopping list
- 1/2 tsp dried crushed red pepper shopping list
- 2 garlic cloves, minced shopping list
- 2 regular-size bags white rice, uncooked shopping list
- 1/4 cup chopped green onions shopping list
How to make it
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 Tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with chopped green onions.
People Who Like This Dish 4
- cheryilyn Salem, OR
- mao65 Griffith, IN
- joy2u2 Florence, OR
- marriage Apalachin
- cheric Oklahoma City, OK
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mao65
cheryilyn
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