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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's another way to fix my very favorite part of the chicken. This original recipe calls for boneless thighs and packaged precooked rice, but I prefer to use bone-in chicken and cook my own rice, which do increase the cooking time, but not by much. Ingredients:
1 1/4 lbs boneless skinless chicken thighs |
1/2 teaspoon chinese five spice powder |
1/2 teaspoon salt |
3 green onions |
1 tablespoon olive oil |
1/2 cup chicken broth |
1/2 cup plum jam |
2 tablespoons balsamic vinegar |
1 (12 ounce) bag microwave-in-the-bag trimmed green beans |
1 (8 7/8 ounce) package heat-and-serve pre- cooked brown rice |
Directions:
1. In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside.
2. In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
3. In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
4. Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.
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