Ingredientes para Curried Thunder Thighs A1
- 1.5 lbs boneless, skinless chicken thighs
- A.1. Original Sauce
- Brown Sugar
- Ginger
- Turmeric
- Allspice
- Salt
- Curry Powder
- Garlic Powder
- Oil
- 2 green onions (finely chopped)
- Red Bell Peppers
- Hot Pepper
- Pineapple Chunk
- 1/2 cup raisins
- Fresh Cilantro
- Cherry Tomatoes
- Tiny Peas
- Chicken Stock
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Cómo preparar Curried Thunder Thighs A1
- Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch chunks.
- In a large bowl, toss chicken with 1/2 cup A1 steak sauce until evenly coated.
- In a separate bowl, whisk together: 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (or more, to taste), 1/2 tsp salt, and 1/4 tsp black pepper.
- Add the dry spice mixture to the chicken, tossing to ensure all pieces are well coated.
- Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken in two batches, ensuring not to overcrowd the pan. This will take about 5-7 minutes per batch.
- Remove the browned chicken from the pan and set aside.
- Add 2 cloves minced garlic to the same pan and sauté until fragrant (about 30 seconds).
- Add 1/2 red bell pepper (finely chopped) and 2 green onions (finely chopped), cooking until slightly softened (about 2-3 minutes).
- Add 1 (8 oz) package Goya yellow rice.
- Stir to combine.
- Stir in 1/2 cup raisins, 1/2 cup chopped pineapple, 1/2 cup chopped tomatoes, and 1/4 cup chopped fresh cilantro.
- Stir in 2 cups water and 1 tub (4 oz) Knorr Home-Style Chicken Stock Concentrate.
- Add the cooked chicken back to the pan, along with any accumulated juices.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is cooked through.
- Stir in 1/2 cup frozen peas.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
87g
Fat
30g
Carbs
10g
