Although labor intensive, you’ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye...
SANDRA’S SPICY SWEET and SOUR CHICKEN THIGHS
The addition of red pepper flakes takes this recipe over the top...
Prep: 10 Mins. |
Braise: 40 Mins.
Posted: by Sandra
2 tablespoon olive oil
4 chicken thighs, bone-in, skin-on
¼ cup low-sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon red wine vinegar
1 (8 oz. can) pineapple tidbits, with juice
½ red bell pepper, julienned
½ red onion, julienned
1-1/2 cup low-sodium chicken broth
1 teaspoon freshly chopped ginger
½ teaspoon red pepper flakes
1 garlic clove, minced
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons water
2 teaspoons corn starch
--Prepared steamed rice
Heat a large skillet over medium-high heat with olive oil. Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes. Using a spoon, remove all but 1 tablespoon of drippings. Add all the remaining ingredients, except water and cornstarch. Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear. Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce. Serve with steamed rice. - Enjoy!