Hey there, fellow foodies! Welcome back to the With the Bickhams blog, your one-stop destination for mouthwatering recipes that are as easy to make as they are scrumptious. Today, we’re diving into a culinary adventure with Craig’s sensational Oriental Braised Chicken Thighs recipe. Trust us, you won’t want to miss out on this explosion of flavors!
Ingredients You’ll Need:
- 2 lbs. bone-in chicken thighs
- 2 tablespoons olive oil
- Craig’s special seasoning blend (about 3 tablespoons)
- 1 to 2 teaspoons red pepper flakes
- 2 teaspoons ginger (if available)
- 2 tablespoons Sesame oil
- 1 onion, sliced
- 1 bell pepper, chopped
- 1/3 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1/3 cup soy sauce
- Plain sugar (for coating chicken thighs)
- 2 cups chicken broth
- 1/2 cup apple or orange juice
- 1 to 2 tablespoons minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup pineapple juice
- 3 to 4 tablespoons ketchup
- Dried chives or green onion tops
- 6 chicken bouillon cubes
- Salt (to taste)
- 3 cups long grain rice
- 3 teaspoons Sesame oil
- Dried parsley
Cooking Directions:
- Begin by adding the olive oil to a large skillet and heating it up. Season all the chicken thighs generously with 2 of the 3 tablespoons of Craig’s seasoning blend.
- Brown the chicken in the heated oil, ensuring you achieve a gorgeous color on both sides. Don’t worry about fully cooking the chicken at this stage. Once browned, remove them from the pan.
- In the same skillet, add in the sliced onion and chopped bell pepper. Sauté until they start to turn translucent.
- While the veggies cook, mix together the soy sauce, apple cider vinegar, red pepper flakes, minced garlic, ginger, dried chives, ketchup, and brown sugar to create a mouthwatering marinade.
- Place the chicken thighs back into the skillet and pour the flavorful apple juice mixture over them. Bring to a slow boil, then reduce to a simmer.
- As the chicken simmers, let’s tackle the rice. Rinse the long grain rice and cook it with chicken broth, salt, 3 teaspoons of Sesame oil, and a sprinkle of dried parsley according to the package instructions.
- Mix the cornstarch with cold water, then combine the apple juice and pineapple juice and add in the cornstarch mixture. Pour this luscious concoction over the chicken and gently stir.
- Cover the skillet and let the magic happen as the flavors meld together. Simmer for 45 minutes to an hour, or until the chicken is tender and starts to pull away from the bone with ease.
- Serve this delightful dish over the savory rice, accompanied by steamed broccoli for a balanced meal that’ll leave you craving more!
Join Our Culinary Journey:
We can’t thank you enough for stopping by our blog and taking the time to explore Craig’s Oriental Braised Chicken Thighs recipe. If your taste buds are tingling just from reading about it, imagine how they’ll dance with delight when you try it for yourself! Your support means the world to us, so why not show some love by sharing this recipe with your friends and family?
For a step-by-step visual guide, check out Craig’s tutorial on our With the Bickhams YouTube channel. Don’t forget to hit that like button, subscribe, and ring the notification bell to never miss a delicious update from us!
Discover More Delights:
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Thank you for being a part of our With the Bickhams and Small Town Wreath Shop family. We’re thrilled to have you along for the ride. Stay tuned for more delectable recipes, delightful crafts, and heartwarming stories from our small town kitchen to yours!
Happy cooking, Craig and Melissa Bickham