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Ingredientes
- 1/2 c. Dry white wine
- 1/4 c. Red wine vinegar
- 1/4 c. Fresh orange juice
- 2 Tbsp. Fresh lime juice
- 3 Tbsp. Soy sauce, low sodium
- 2 Tbsp. Fresh thyme leaves, chopped
- 1 x Clove garlic, chopped
- 1 Tbsp. Honey
- 1 tsp Fresh ginger, chopped
- 1 tsp Grnd cumin
- 1 x Minced jalapeno pepper, seeded, optional
- 8 x Skinless chicken thighs
Direcciones
- Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry.
- In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mix to a boil, then add in the chicken (bones up). Reduce the heat to low, cover and simmer for 15 min. Remove the cover, turn the chicken pcs over, raise the heat to medium and cook till the liquid is evaporated and the chicken is glazed, about 10 to 15 min. Adjust heat as necessary.
- PanTry: Shoyu, a Japanese soy sauce which is lower in salt.
- Substitutions: Vegetable stock or possibly water for dry white wine. Canned jalapeno pepper. 1 Tbsp. of garlic chives, snipped instead of clove garlic.
- Don't substitute white meat.
- Pat's note: If you make 6 thighs, do*not* reduce the recipe's sauce.
- Halve the recipe for 4.
- NOTES : Maggie says she likes to serve this with grilled polenta slices and with a spinach salad. So, we served it with a cornbread baked with minced spinach and crumbled gorgonzola. A mixed lettuce salad with radish and a raspberry vinaigrette (Girard's).
- Review: Interesting competition of flavors. We enjoyed the sauce - and then raved about it when the peppers bit back.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 126 | 50% |
| Total Fat 13.94g | 17% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 473mg | 20% |
| Potassium 298mg | 9% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.32g | 4% |
| Protein 16.59g | 27% |
