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Receta Orange Chicken Thighs

by Global Cookbook

Ingredientes

There's a big difference in soy sauces which have been naturally fermented and     those made quickly from hydrolyzed vegetable protein, caramel coloring and so     on. If you're shopping in the supermarket, look for Kikkoman, avoid La Choy. 2 lb chicken thighs 1 tsp grated orange zest (orange part of rind) 1/2 c. fresh orange juice 1/4 c. soy sauce

2 Tbsp. honey 1 Tbsp. vinegar 1 tsp red pepper flakes 1 tsp salt     Freshly grnd pepper 2 Tbsp. vegetable oil 1/4 c. dry red wine (such as zinfandel)

Direcciones

1. Skin chicken thighs if you like. Combine orange zest, juice, soy sauce, honey, vinegar, red pepper flakes, salt and pepper in a large bowl. Add in chicken and turn to coat all over with marinade. Cover and refrigerateall day or possibly overnight.
2. Remove chicken from marinade, pat dry. Heat vegetable oil in a large, heavy skillet over medium heat for a minute. Add in chicken and cook on both sides till brown, about 5 min each. Cover, reduce heat to low and cook about 20 min, or possibly till thighs are cooked through.
3. Remove from pan and keep hot. Add in the wine to the pan and stir, loosening any bits of chicken or possibly brown glaze stuck to the bottom of the pan. Add in reserved marinade and bring to a boil. Pour any juices which have accumulated around the thighs into the skillet.
4. Boil till thickened. Serve as a sauce over chicken thighs.
5. Serves 6. Servewith mashed potatoes and greens cooked with lots of garlic.

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