Spicy Braised Chicken

Name: Spicy Braised Chicken
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 dry bay leaves; 4 servings Freshly ground black pepper; 1 Tbsp butter; 340 grams pigeon peas, drained and rinsed; 2 carrots, cut into 1/2-inch pieces; 2 celery stalks, cut into 1/2-inch pieces; 8 chicken (2 breasts cut in half, 2 thighs, 2 legs), skinless; 4 servings Chicken giblets; 355 milliliters chicken stock; 473 milliliters chicken stock; 118 milliliters coconut milk; 237 milliliters dry white wine; 4 Tbsps all-purpose flour; 12 sprigs fresh thyme, tied into a bundle; 2 cloves garlic, smashed; 1 Granny Smith apple, peeled and cut into 8 wedges; 1 Tbsp concentrated gravy sauce (recommended: Gravy Master); 1 habanero chile; 1 Tbsp olive oil; 2 Tbsps olive oil; 118 milliliters diced onion; 1 onion, cut into chunks; 1 medium onion, chopped; 473 milliliters long-grain rice; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 2 Tbsps unsalted butter

Spicy Braised Chicken might be just the main course you are searching for. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 21g of protein, 33g of fat, and a total of 930 calories. Head to the store and pick up garlic, onion, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Remove from pot and set aside.

Equipment you will use

Pot

Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Bay Leaves

Habanero Chili

Carrot

Celery

Garlic

Apple

Onion

Thyme

Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.

Ingredients you will need

Whole Chicken

Broth

Gravy

Bone

Wine

Equipment you will use

Pot

To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat.

Ingredients you will need

Butter

Gravy

Cooking Oil

Equipment you will use

Sauce Pan

Add giblets and brown on all sides, about 6 minutes.

Add onion and continue cooking another 5 minutes, until onions start to soften.

Ingredients you will need

Onion

Add flour and stir, cooking another 3 to 5 minutes.

Ingredients you will need

All Purpose Flour

Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.

Ingredients you will need

Salt And Pepper

Whole Chicken

Gravy

Stock

Equipment you will use

Stove

Whisk

Pot

Serve Braised Chicken over Coconut Rice n' Peas

Ingredients you will need

Whole Chicken

Coconut

Peas

Rice

Heat olive oil in a medium pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes.

Ingredients you will need

Onion

Salt

Add rice and saute another 2 minutes to toast rice.

Ingredients you will need

Toast

Rice

Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.

Ingredients you will need

Coconut Milk

Water

Rice

Equipment you will use

Sauce Pan

Pot

Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Pigeon Peas