Caramelized Claypot Chicken
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 7
- Cholesterol
- 24
- Sodium
- 1504
- Total: 45 min
- Active: 15 min
Ingredients
Caramel Sauce
8 ounces light brown palm sugar or light brown sugar
5/8 cup fish sauce
Chicken
2 tablespoons canola oil
2 medium shallots, sliced lengthwise into rings
2 Thai chilies, halved
1-inch piece fresh ginger, peeled and julienned
1/2 cup Caramel Sauce
Freshly ground black pepper
9 ounces boneless, skinless chicken thighs, cut into chunks
Cilantro, for garnish
Steamed jasmine rice, for serving (optional)
Directions
- For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
- For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Garnish with cilantro and serve with steamed jasmine rice (optional).