Cilantro & Chili Chicken
Andy Anderson !
Featured Pinch Tips Video
- chicken thighs and/or legs (with skin intact)
- jalapeno peppers, seeded and diced small
- 1 Tbsp
- fresh ginger, grated
- 2 c
- 2/3 c
- soy sauce
- 1/2 c
- white wine vinegar
- 2/3 c
- sugar, granulated
- 1/2 c
- cilantro, fresh, chopped
1Combine chilies, ginger, water soy sauce, white wine vinegar, and sugar in a deep pan, and simmer for 5 to 8 minutes.
2Add the chicken, and cook, covered, for 35 minutes (turn the chicken twice).
3Remove lid, and continue cooking until the chicken is cooked and completely covered with the chili sauce (about 25-30 minutes).
Note: Keep an eye on this part of the recipe. The heat of the pan (even a few degrees) can change the cooking time.
4Remove the chicken from the pan, and de-fat the sauce.
Note: A good way to do this is to pour the sauce into a clear glass measuring cup or bowl, and let stand for about 5 minutes. The fat will rise to the top, and it will be easy to remove.
5Return the de-fatted sauce to the pan, stir through the cilantro, and then return the chicken, and any juices into the sauce.
6Warm on medium heat for about three or four minutes, and then plate.
Place the leftover sauce into a small dish and serve with the chicken.
If you’re thinking of brining the chicken parts, don’t. The chicken simmering in the sauce will keep it very moist. In addition, the brining process increases the salt in the meat, and when you combine that with simmering in soy sauce you’ll wind up with overly salty chicken… I hate it when that happens.
Although you can use any parts of the chicken, the recipe works best with dark meat, such as thighs or legs.
If you’re worried about the salt content, you can substitute low-sodium soy sauce.
Keep an eye (two eyes if you can) on that sauce. Cooking times are approximations, based on the temperature of the pan. Once the sauce begins to thicken, it’s close to being finished; whether you’ve met the prescribed time or not.