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Prep Time:20 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsbone-in chicken thighs, skin removed and trimmed4mediumonions, coarsely chopped1(28 ounce) canplum tomatoes, drained and chopped3large clovesgarlic, minced1tablespoonminced fresh ginger1habanero chile, pierced with a fork1bay leaf½teaspoonsalt¼teaspoonground pepper1tablespoonfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
3poundsbone-in chicken thighs, skin removed and trimmed
4mediumonions, coarsely chopped
1(28 ounce) canplum tomatoes, drained and chopped
3large clovesgarlic, minced
1tablespoonminced fresh ginger
1habanero chile, pierced with a fork
1bay leaf
½teaspoonsalt
¼teaspoonground pepper
1tablespoonfinely chopped fresh parsley
DirectionsPreheat oven to 350 degrees F.Combine chicken, onions, tomatoes, garlic and ginger in a 2- to 3-quart ovenproof casserole dish with a lid. Tie chile and bay leaf in cheesecloth and add to the dish. Season with salt and pepper. Cover with foil and place the lid firmly on top so that no steam escapes.Bake the chicken until very tender, 1 1/4 to 1 1/2 hours. Discard the cheesecloth bag. Tilt the pot and skim off any fat that rises to the surface. Sprinkle with parsley.TipsTo make ahead: Refrigerate for up to 2 days.Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheeseclothTip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.Originally appeared: EatingWell Magazine, October 2020
Directions
Preheat oven to 350 degrees F.Combine chicken, onions, tomatoes, garlic and ginger in a 2- to 3-quart ovenproof casserole dish with a lid. Tie chile and bay leaf in cheesecloth and add to the dish. Season with salt and pepper. Cover with foil and place the lid firmly on top so that no steam escapes.Bake the chicken until very tender, 1 1/4 to 1 1/2 hours. Discard the cheesecloth bag. Tilt the pot and skim off any fat that rises to the surface. Sprinkle with parsley.TipsTo make ahead: Refrigerate for up to 2 days.Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheeseclothTip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.
Preheat oven to 350 degrees F.
Combine chicken, onions, tomatoes, garlic and ginger in a 2- to 3-quart ovenproof casserole dish with a lid. Tie chile and bay leaf in cheesecloth and add to the dish. Season with salt and pepper. Cover with foil and place the lid firmly on top so that no steam escapes.
Bake the chicken until very tender, 1 1/4 to 1 1/2 hours. Discard the cheesecloth bag. Tilt the pot and skim off any fat that rises to the surface. Sprinkle with parsley.
Tips
To make ahead: Refrigerate for up to 2 days.
Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheesecloth
Tip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)282Calories11gFat11gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
