Braised Chicken with Chillies
Dive into the bold and fragrant flavors of Braised Chicken with Chillies, a hearty dish that brings together tender, golden-seared chicken thighs with a rich, savory sauce infused with dried red chillies, garlic, and fresh ginger. This comforting recipe balances heat with umami, thanks to the addition of soy sauce, a hint of sugar, and aromatic chicken stock, all thickened to perfection with a velvety cornstarch slurry. Perfect for weeknight dinners or special occasions, this one-pot masterpiece is not only easy to prepare but also brimming with layers of flavor that pair beautifully with steamed rice or crusty bread. Garnished with fresh scallions for a pop of color and freshness, this braised chicken recipe is a must-try for spice lovers looking to elevate their next meal. Keywords: Braised chicken, spicy chicken recipe, chillies, one-pot dinner, easy chicken recipe, savory sauce.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 8 pieces Dried red chillies
- 5 cloves Garlic cloves
- 1 inch Fresh ginger
- 1 medium Yellow onion
- 3 tablespoons Soy sauce
- 1.5 cups Chicken stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Scallions (for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the ingredients: Slice the onion thinly, mince the garlic, and grate the ginger. Cut the scallions into thin diagonal slices for garnish.
Rehydrate the dried red chillies by soaking them in warm water for 10 minutes, then drain and set aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
In the same pan, lower the heat to medium and add the onions. Cook, stirring frequently, until softened, about 4-5 minutes.
Add the garlic, ginger, and dried red chillies to the onions and cook for another 2 minutes until fragrant.
Pour in the soy sauce and stir to combine. Add the chicken stock and sugar, and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pan, ensuring they are partially submerged in the liquid.
Cover the skillet or Dutch oven with a lid, reduce the heat to low, and let the chicken braise for 30 minutes, flipping once halfway through.
In a small bowl, mix the cornstarch with water to create a slurry. After 30 minutes, uncover the pan and add the cornstarch slurry to the sauce.
Stir well and let the sauce thicken for another 5 minutes.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the braised chicken hot, garnished with scallions, alongside steamed rice or crusty bread.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
