Candied Ginger and Soy Braised Chicken with Forbidden Rice

Something Extra Winter 2016

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Candied Ginger and Soy Braised Chicken with Forbidden Rice

Candied Ginger and Soy Braised Chicken with Forbidden Rice
Ingredients
2 tbsp. Raley's Vegetable Oil
8 Raley's chicken thighs
1/4 cup crystallized ginger (bulk bin #545), minced
6 cloves garlic, minced
1 large onion, thinly sliced
1/2 cup low sodium soy sauce
1 cup Raley's Chicken Broth
3 tbsp. white vinegar
4 green onions, thinly sliced
2 cups water
1 cup forbidden rice (bulk bin #574)
1/2 cup chopped fresh cilantro
1 serrano pepper, thinly sliced
Directions

Prep: 15 minutes, Cook: 1 hour, 15 minutes, Serves: 4

1. Cook chicken in oil in a large skillet for 10 minutes or until golden brown. Remove chicken from skillet and set aside. Add ginger, garlic and onion; cook for 5 minutes. Add chicken, soy sauce, broth, vinegar and green onions. Reduce heat and cook for 45 minutes over low heat.

2. While chicken is cooking, bring water and rice to a boil in a large pot. Reduce heat and simmer, covered, for 30 minutes.

3. Remove chicken from pan and cook until sauce is reduced by half, stirring in cilantro and serrano in the last few minutes. Pour sauce over chicken and serve over rice.

Nutritional Information:
690 calories, 56 g protein, 27 g total fat (6 g sat.), 55 g carbohydrate, 3 g fiber, 8 g sugar, 172 mg cholesterol, 1,523 mg sodium, 18 points

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