Saturday, June 13, 2009

Braised and Beautiful

Love this recipe for whole chicken pieces. Delicious, tender, and falling off the bone!

Melt-in-Your-Mouth Braised and Barbecued Chicken

Recipe courtesy Carol Daggers, Wilmington, Delaware

  • Prep Time: 15 min
  • Cook Time: 50 min
  • Level: Easy
  • Serves: 4 servings
  • Ingredients

    • 2 tablespoons vegetable oil
    • 8 bone-in chicken thighs, skinned (about 2 pounds)
    • 1/2 cup orange juice
    • 1/2 cup pineapple juice
    • 1 tablespoon cornstarch
    • 1/3 cup soy sauce
    • 1/3 cup firmly packed light brown sugar
    • 2 tablespoons minced fresh ginger
    • 3 tablespoons cider vinegar
    • 3 tablespoons ketchup
    • 1/2 teaspoon dried crushed red pepper
    • 2 garlic cloves, minced
    • 2 regular-size bags quick-cooking rice, uncooked
    • 1/4 cup chopped green onion, green tops only


    Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.

    Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.

    Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.

    Prepare rice according to package directions. Keep warm.

    Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.

    Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

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