CURRIED THUNDER THIGHS #A1

Curried Thunder Thighs #A1 image

Provided by Ginger Vaccaro

Categories Sauces

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 19

8 boneless chicken thighs
1/3 cup A.1. Original Sauce
1/8 cup brown sugar
1/8 teaspoon ginger
1 1/2 teaspoons turmeric
1/8 teaspoon allspice
1 teaspoon salt
2 1/2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons oil (for cooking)
4 green onions (tops and bottoms)
1 1/2 cups chopped red bell peppers
1 hot pepper, of choice (i used a Thai peppers)
1 cup pineapple chunk
1/2 cup raisins
1/4 cup fresh cilantro
1 cup chopped cherry tomatoes
1 cup tiny peas
2 tablespoons chicken stock, concentrate

Steps:

Cut thighs into 1 inch chunks.
Mix with A1 sauce tossing to coat.
In a separate bowl, mix all dry ingredients.
Add dry ingredients to chicken tossing to combine.
Let marinate for 30 minutes. (can omit this step if needed).
Brown chicken in 2 batches- Do not over crowd the pan.
Remove chicken.
Sautee garlic until fragrant in same pan.
Add in red pepper and green onions cooking until slightly softened.
Add in 1, 8 oz package Goya yellow rice. Stir to combine.
Stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
Stir in 2 cups of water and ½ tub of knorr Home-style Chicken stock concentrate. Stir in chicken with any accumulated juices. Bring to a boil.
Cover and reduce heat to low. Simmer for 25-30 minutes or until liquid is absorbed. Add in peas and stir to combine.
serve.