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August 2019

Chicken Thigh Recipes

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Chicken Thighs with Aromatic Spices Recipe

Chicken Thighs with Aromatic Spices recipe and other chicken thigh recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Thighs with Aromatic Spices recipe  PDF


Stephen Ceideburg 2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
peppercorns 1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt 6 Cloves garlic, halved
1 1/2 tb Mi ed Spice Paste (recipe
follows) 1 tb All purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
into long strips 1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste
Bring 7 cups water to a boil in a large saucepan, add chick en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator. Rub 1 Tbsp. Mi ed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any e cess. Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice side down, and fry until crisp, about 4 to 5 minutes. Drain on paper towels and keep warm in a 200 degree F. oven. Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add
vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mi ture and the broth. 234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO HYDRATE 208
MG SODIUM 77 MG CHOLESTEROL. From Authentic Me ican: Regional Cooking from the Heart of Me ico by Rick Bayless with Deann Groen Bayless (William Morrow and amp Company, 1987). Posted by Stephen Ceideburg

Chicken Thighs with Aromatic Spices recipe and other chicken thigh recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
824 people have voted
Last Reviewed on 2019-08-23



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