Recipe courtesy of Carol Daggers

Melt-in-Your-Mouth Braised and Barbecued Chicken

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 4 servings
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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

Directions

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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