Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Asian Chicken Thighs
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- #48171
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 chicken thighs
1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
freshly ground black 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 inch size) ginger root, peeled, grated
1 can (14 ounce size) diced tomatoes, drained
1 cup coconut milk
1/2 cup chicken broth
2 tablespoons dry Chinese black beans, roughly chopped
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce
2 lime leaves, optional
1/2 bunch cilantro, chopped
directions
NOTE: 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.
Heat oven to 300 degrees F. 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 and cook until well browned, about 3 minutes per side. Remove from pan and 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.
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internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2009
Nice Dish! Prep was easy...Ingredients not hard to procure (I actually had them all!) I fried the thighs a bit longer (3x) than recommended simply because I didn't have the time for the 1:45 baking time. 30 minutes on convection and it turned out perfect. The only issue might be the red Curry Sauce - Omit or add less (half or quarter) if spicy is too spicy for you. Serve over Basmati and you're all set. Good Luck!!!