Hoisin-Sriracha Chicken Thighs with Peppers and Dandelion Greens
It is finally fall in Maine which means, among many things, it is finally braising season. This was my first full week back from The Island and after working every day for four months straight, I finally caught a cold. Not only did I catch it, I passed it along to Anthony. Needless to say, we were both pretty run down and cranky (neighter of us are very happy patients). This meant I needed something easy, comforting and spicy to get us through the worst of the symptoms.
Enter this delicious standby recipe.
These chicken thighs were everything I wanted and everything we needed to beat this cold. Sweet, spicy and tangy but as comforting as chicken noodle soup. Don’t wait until you get sick to try these thighs. They came together in about 30 minutes and I made a big enough batch to have for lunch the next day.
Ingredients
1 tablespoon Sriracha
2 tablespoons Hoisin
3 tablespoons vegetable oil, separated
1 1/2 lbs boneless skinless chicken thighs
1 bell pepper, cored and sliced
1 Anaheim chili, sliced in circles
1 onion, halved and sliced
4 cloves garlic, chopped
1 bunch dandelion greens
2 cups beef broth
cilantro, lime, toasted sesame seed for garnish
Directions
Combine the hoisin, sriracha, and 1 tablespoon vegetable oil in a large bowl and add toss with the chicken until evenly coated. Set aside.
Heat 1 tablespoon vegetable oil over medium high heat and add the chicken. Be sure to keep the marinade handy. Sear on both sides until browned, about 3 minutes. Move to a plate and set aside.
Add the remaining vegetable oil and quickly saute the onions, peppers and garlic. Add the dandelion greens and rest the chicken thighs on top. Combine the remaining marinade and beef broth and pour over the chicken. Reduce heat to medium low and braise until the chicken is tender, about 20 minutes. Serve over white rice and garnish with cilantro, lime and toasted sesame seeds.
