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Photo:Rachel Marek
Rachel Marek
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonschili powder, divided1teaspoonground cumin, divided1teaspoondried oregano¼teaspoonsalt, divided¼teaspoonground pepper, divided4largebone-in, skin-on chicken thighs (about 1 1/2 pounds)1tablespoonextra-virgin olive oil3clovesgarlic, thinly sliced1cuplow-sodium chicken broth2tablespoonsbrown sugar1tablespooncider vinegarChopped cilantroand/orsliced scallions for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonschili powder, divided
1teaspoonground cumin, divided
1teaspoondried oregano
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
4largebone-in, skin-on chicken thighs (about 1 1/2 pounds)
1tablespoonextra-virgin olive oil
3clovesgarlic, thinly sliced
1cuplow-sodium chicken broth
2tablespoonsbrown sugar
1tablespooncider vinegar
Chopped cilantroand/orsliced scallions for garnish (optional)
DirectionsPreheat oven to 425°F.Combine 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle the mixture under the chicken skin and all over the thighs. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down; cook, undisturbed, until the skin is browned and crispy, 3 to 4 minutes. Turn over. Remove 1 tablespoon of the chicken drippings to a medium skillet.Rachel MarekTransfer the chicken to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 20 minutes.Rachel MarekMeanwhile, heat the chicken drippings in the medium skillet over medium heat. Add garlic and cook, stirring, until starting to brown, about 45 seconds. Add broth, brown sugar and the remaining 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring, until thickened and reduced, 5 to 8 minutes. Remove from heat and stir in vinegar.Rachel MarekServe the chicken drizzled with the sauce. Sprinkle with cilantro and/or scallions, if desired.Originally appeared: EatingWell.com, April 2023
Directions
Preheat oven to 425°F.Combine 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle the mixture under the chicken skin and all over the thighs. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down; cook, undisturbed, until the skin is browned and crispy, 3 to 4 minutes. Turn over. Remove 1 tablespoon of the chicken drippings to a medium skillet.Rachel MarekTransfer the chicken to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 20 minutes.Rachel MarekMeanwhile, heat the chicken drippings in the medium skillet over medium heat. Add garlic and cook, stirring, until starting to brown, about 45 seconds. Add broth, brown sugar and the remaining 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring, until thickened and reduced, 5 to 8 minutes. Remove from heat and stir in vinegar.Rachel MarekServe the chicken drizzled with the sauce. Sprinkle with cilantro and/or scallions, if desired.
Preheat oven to 425°F.
Combine 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle the mixture under the chicken skin and all over the thighs. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down; cook, undisturbed, until the skin is browned and crispy, 3 to 4 minutes. Turn over. Remove 1 tablespoon of the chicken drippings to a medium skillet.
Transfer the chicken to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 20 minutes.
Meanwhile, heat the chicken drippings in the medium skillet over medium heat. Add garlic and cook, stirring, until starting to brown, about 45 seconds. Add broth, brown sugar and the remaining 1 teaspoon chili powder, 1/2 teaspoon each cumin and oregano and 1/8 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring, until thickened and reduced, 5 to 8 minutes. Remove from heat and stir in vinegar.
Serve the chicken drizzled with the sauce. Sprinkle with cilantro and/or scallions, if desired.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)392Calories28gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
