I told you we loved recipes from the Ravenous Couple – this is the second one in two weeks! This recipe has a bit of a kick, especially the next day for lunch! Yum!
(please excuse my pictures – I’ve been having some inner ear issues and my balance / steady hand is off)
- 2 lbs dark chicken thighs, skin removed
- 6-8 whole dried red peppers (I used a mixture I bought at one point from the Mexican section of the grocery store)
- 2 cups (one can) low sodium chicken stock or coconut juice (not milk)
- 2 green onions, cut about 1 inch segments
- 2 cloves of garlic, minced
- 1 tablespoon of minced lemongrass, garlic, shallot mixture (taken from the merinade below)
- peanut oil
- cooked rice
- 2-3 minced shallots
- 4-5 cloves of minced garlic
- 2 stalks of lemongrass, minced
- 2- tablespoons of red chili pepper flakes (use more or less according to taste)
- 3 tablespoons of sugar
- 4 tablespoons of fish sauce.
- 2 tablespoons of sesame oil
- 1 teaspoons of tumeric powder
- 1 tablespoons of fresh ground pepper
1. Mix the ingredients for the marinade and marinade the chicken for at least 2 hours or overnight covered in the fridge (overnight is the best!).
2. In a large wok or frying pan on medium-high heat, add about 1-2 tbs of peanut oil and brown each side of the chicken thighs until brown, flipping occasionally so not to burn (about 7-10 minutes each side).
3. Add the dried whole red peppers and chicken stock/coconut juice; cover and cook until the juice is reduced by about half. Make any needed seasoning adjustments and add the green onions just before turning off heat.
4. Serve with a scoop of hot rice.