It's been rainy and dreary out the past couple of days, so I'm into eating a stew or hot casserole tonight. One of my favorites is this chicken dish. It's a one pot meal ( once again, I pull out my trusty Caphalon 8.5 qt dutch oven) so it's easy clean up. The secret ingredient to this recipe is definitely the Chinese five spice powder. If you've never cooked with this spice, you are really missing out. It's used alot in Chinese cooking- and it hits all of your flavor buds- sour, sweet, bitter, pungent, and salty. I guess you can make your own- it's a combination of peppercorns, cinnamon, anise, cloves, and fennel, but I get it in the spice section of Stop and Shop.... so much easier.
Once again, this is a braising recipe ( my preferred method of cooking) , cooking this in the oven really melds all the flavors together for a very tasty dish. You could probably make it in a crock pot if you're into them.
The only caution I have on this recipe is that you have to be careful not to overcook the veg tables or they get too mushy. So I like to cook the carrots, broccoli and red pepper longer, but let the more delicate vegetables cook less. You can also adjust your vegtable selection and quantity to your liking. Just remember that most vegtables give off alot of water which may make the sauce a bit watery.
6-8 chicken thighs, no skin, bones still in
olive oil for browning chicken
Sauce ingredients
-1 Cup of orange juice
-2 Cups of chicken broth ( i would get the big box, you might want to add more while cooking if you see the casserole getting dry)
-1/4 cup of brown sugar
-2 Tablespoons of reduced sodium soy sauce
-1/4 cup of ketchup ( or you can you a couple of tablespoons of left over tomato paste)
-1 Tablespoon of vinegar
-2 Teaspoons of minced garlic
-1/4 teaspoon of crushed red pepper flakes
-1/4 HEAPING teaspoon of Chinese five spice powder
-2 teaspoons of cornstarch and 2 teaspoons of water mixed until dissolved into a paste
Remaining ingredients
1 cup of uncooked rice
1/2 bag of baby carrots
1 Red pepper cut into strips
a handful of broccoli heads, cut up into small bite size pieces
1/2 large sweet onion cut sliced
1 package of sliced mushrooms
1 package of Chinese snow peas ( the flat ones)
1- heat the oven to 350
2- brown chicken in oil in the dutch oven for a few minutes until brown on all sides
3- while chicken is browning, mix the sauce ingredients in a bowl
4- once chicken is done, add rice, carrots, and red pepper to pan. Pour sauce over chicken and rice.
5- cover and bake in oven for about 45 minutes
6-Stir, add remaining vegtables and bake for another 30 or so minutes until the chicken is no longer pink and falling off the bones and the vegtables are done .
FYI- The Rice will absorb the liquid. If it looks like it is getting too dry, add some more chicken broth while it is cooking.
If the sauce looks too watery, take the cover off for the last 10 minutes or so to help reduce the liquid.
Once again, this is a braising recipe ( my preferred method of cooking) , cooking this in the oven really melds all the flavors together for a very tasty dish. You could probably make it in a crock pot if you're into them.
The only caution I have on this recipe is that you have to be careful not to overcook the veg tables or they get too mushy. So I like to cook the carrots, broccoli and red pepper longer, but let the more delicate vegetables cook less. You can also adjust your vegtable selection and quantity to your liking. Just remember that most vegtables give off alot of water which may make the sauce a bit watery.
6-8 chicken thighs, no skin, bones still in
olive oil for browning chicken
Sauce ingredients
-1 Cup of orange juice
-2 Cups of chicken broth ( i would get the big box, you might want to add more while cooking if you see the casserole getting dry)
-1/4 cup of brown sugar
-2 Tablespoons of reduced sodium soy sauce
-1/4 cup of ketchup ( or you can you a couple of tablespoons of left over tomato paste)
-1 Tablespoon of vinegar
-2 Teaspoons of minced garlic
-1/4 teaspoon of crushed red pepper flakes
-1/4 HEAPING teaspoon of Chinese five spice powder
-2 teaspoons of cornstarch and 2 teaspoons of water mixed until dissolved into a paste
Remaining ingredients
1 cup of uncooked rice
1/2 bag of baby carrots
1 Red pepper cut into strips
a handful of broccoli heads, cut up into small bite size pieces
1/2 large sweet onion cut sliced
1 package of sliced mushrooms
1 package of Chinese snow peas ( the flat ones)
1- heat the oven to 350
2- brown chicken in oil in the dutch oven for a few minutes until brown on all sides
3- while chicken is browning, mix the sauce ingredients in a bowl
4- once chicken is done, add rice, carrots, and red pepper to pan. Pour sauce over chicken and rice.
5- cover and bake in oven for about 45 minutes
6-Stir, add remaining vegtables and bake for another 30 or so minutes until the chicken is no longer pink and falling off the bones and the vegtables are done .
FYI- The Rice will absorb the liquid. If it looks like it is getting too dry, add some more chicken broth while it is cooking.
If the sauce looks too watery, take the cover off for the last 10 minutes or so to help reduce the liquid.
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