This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.
Provided by Elaine Louie
Categories poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Season chicken with the salt and 1/4 teaspoon black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces skin side down, and brown until golden on both sides, turning once, 3 to 5 minutes on each side.
- When chicken is browned, pour off any excess fat from skillet and return to medium heat. Sprinkle cayenne and 1/8 teaspoon black pepper over chicken, turning pieces to coat evenly. Taste a pinch of the skin, and add more cayenne if additional heat is desired. Add garlic and sauté for 1 minute. Add vinegar, butter and orange juice. Scrape in pulp of vanilla bean and add bean. Stir liquid to blend.
- Cook chicken skin side up, uncovered, basting occasionally with sauce, until sauce is reduced to a syrupy glaze, 20 to 25 minutes. If interior of chicken needs further cooking (it should be 170 degrees when tested in center with an instant-read thermometer), cover and cook over medium-low heat for an additional 5 to 10 minutes, or as needed. Garnish with cilantro. Serve hot, with rice or tortillas, if desired.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 32 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 11 grams, TransFat 0 grams
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