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Braised Herb Chicken Thighs with Veggies

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This is a variation of Cooking Light recipe that came from my good friend. The original recipe is called “Braised Herb Chicken Thighs with Potatoes”. I modified the recipe to include a few more veggies and took out the potatoes. I also added some flax and turmeric. This can be served over plain brown rice, couscous or quinoa with the broth used as flavoring, making it a very simple almost one-pot meal.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
3 cucharadas flour (all purpose or white whole wheat)
flour
3
cucharadas
all purpose or white whole wheat
2 cucharaditas paprika
paprika
2
cucharaditas
1 cucharadita sal
sal
1
cucharadita
1½ cucharadita tomillo (secado)
tomillo
cucharadita
secado
1½ cucharadita oregano (secado)
oregano
cucharadita
secado
½ cucharadita pimienta negra
pimienta negra
½
cucharadita
¼ cucharadita turmeric
turmeric
¼
cucharadita
opcional: 1 cucharadita harina de lino
opcional: harina de lino
1
cucharadita
2 libras entrepiernas de pollo, boneless, skinned
entrepiernas de pollo
2
libras
boneless, skinned
1 cucharadita aceite de olivo
aceite de olivo
1
cucharadita
1½ tazas zanahoria, sliced and cut into 2 inches chunks
zanahoria
tazas
sliced and cut into 2 inches chunks
1 cebollas, cut into 8 wedges
cebollas
1
cut into 8 wedges
1 pimiento, cortado en rodajs delgadas (red, orange, or yellow)
pimiento
1
cortado en rodajs delgadas
red, orange, or yellow
3 clavos ajo, picado fino
ajo
3
clavos
picado fino
1½ tazas caldo de pollo
caldo de pollo
tazas
½ tazas vino blanca
vino blanca
½
tazas
8 onzas fríjoles legumbres, trimmed and cut into bite-sized pieces
fríjoles legumbres
8
onzas
trimmed and cut into bite-sized pieces

METODÓ

Combine first 8 ingredients in a plastic bag. Add chicken, close bag and shake to coat. Heat olive oil in a Dutch oven over medium heat. Add chicken and any remaining flour mixture to pan, and cook about 3 minutes on each side or until lightly brown. Add carrots, onion, pepper and garlic and cook 3 minutes, stirring frequently. Add broth and white wine. Bring to a boil. Reduce heat, and simmer 25-45 minutes (the more this is simmered the thicker and richer the sauce gets). Add green beans and cook an additional 10 minutes until vegetables are tender and chicken is cooked through. Serve over rice, couscous or quinoa.

Tiempo de preparacion
10 min
Tiempo de cocinar
50 min
Costo por porcion:
$3.33
Sirve:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like this chicken, but I expected more salt.” —Zane, age 8
😫😟😐😀😍 “Super Yum and Chicken-y!” —Asa age, 4