Cilantro & Chili Chicken
Andy Anderson !
- 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
Note: Keep an eye on this part of the recipe. The heat of the pan (even a few degrees) can change the cooking time.
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.
Place the leftover sauce into a small dish and serve with the chicken.
Serve with steamed white rice, and a green veggie, like broccoli or green beans. A nice loaf of French bread with a plate of sweet butter wouldn’t be amiss. Keep the loaf intact, and have your guests tear off a piece, when needed. That’s called being rustic.
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.