Curried Thunder Thighs #a1

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cut thighs into 1 inch chunks.
• 2 mix with a1 sauce tossing to coat.
• 3 in a separate bowl, mix all dry ingredients.
• 4 add dry ingredients to chicken tossing to combine.
• 5 let marinate for 30 minutes. (can omit this step if needed).
• 6 brown chicken in 2 batches- do not over crowd the pan.
• 7 remove chicken.
• 8 sautee garlic until fragrant in same pan.
• 9 add in red pepper and green onions cooking until slightly softened.
• 10 add in 1, 8 oz package goya yellow rice. stir to combine.
• 11 stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
• 12 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.
• 13 cover and reduce heat to low. simmer for 25-30 minutes or until liquid is absorbed. add in peas and stir to combine.
• 14 serve.