Braised Ginger Chicken Thighs
This week, it’s all about the quick weeknight meal!
Over here on the east coast, we seem to still be in the depths of winter. Though cold and snowy, winter also brings some great opportunities to showcase warm stews, soups and so much more.
Busy, is the new normal for most households. One of my favorite solutions to a busy week is utilizing a multicooker. You can sear, sauté, braise, slow cook, pressure cook- the list goes on. Plus, you can make the perfect house rice. It’s a serious all in one machine and is a great sidekick to a busy weeknight. This week’s dish features braised chicken thighs, hearty carrots, and a simple fried rice utilizing leftover rice. It’s also top 8 allergen friendly and best of all delicious.
I often use chicken thighs in dishes because I think they add more flavor depth to the dish. Chicken thighs have only a slightly higher fat content compared to chicken breasts, but the dark meat adds a touch more depth to the dish. Plus, you don’t have to use as much oil because the chicken will release some of the fat as it cooks. Make sure you season the chicken with salt, pepper and paprika prior to cooking. The paprika adds a nice little kick of heat that helps elevate the dish.
The second major perk of this dish is the left over rice you use for the fried rice. We all have some sort of leftover grain in the refrigerator whether from other dishes or from meal prepping. Here is a simple way to reuse a kitchen staple and bring it back to life. The power 4 adds both flavor and nutrition. I personally love that it’s slightly peppery from the watercress and arugula, but has a great balance of flavor with the baby kale and spinach. It really is the perfect blend and is fantastic cooked in this stir-fry or raw in salads. Plus, it’s packed with good for you nutrients. With that- I’ll let Becca Becca, my PR/Marketing guru take it from here!
Notes from Becca
Thanks Chef! I completely agree, this meal is spot on with flavor and nutrition. Between the carrots, great source of protein, whole grain and power 4 it’s not just delicious (always important), but is seriously good for you. Utilizing a fattier cut of meat like chicken thighs will only slightly increase fat intake, which for most won’t matter much. To counteract it, like Chef said, you can use a little less oil when cooking. I also love that the dish uses low sodium chicken stock. As an RD, I think we often consume more sodium than we realize. One way to control sodium intake is by utilizing low sodium or no sodium products and adding it on our own. Other spices like paprika, aromatics like garlic and ginger and acid such as lemon juice and zest are great ways to add flavor without adding sodium. This dish is a home run-it’s top 8 allergen friendly, will warm you up on a cold winter day and most importantly is delicious.
Eat Well with Ming: Power 4 is the perfect blend of greens and packs a serious nutrition punch. A blend of baby kale, spinach, arugula and watercress, it’s a fantastic way to change up your lettuce game. Just 1 bag contains over 130% of your daily vitamin A needs, over 100% of your daily vitamin C needs and over 540% of your daily vitamin K needs.
Allergy Free Note: dairy free, gluten free, peanut free, tree nut free, shellfish free, fish free, soy free, egg free
Serves 4
Braised Chicken Thighs with Power 4 Fried Rice
Serves 4
1 pound bone in, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon paprika, split into ½ tablespoons
1 teaspoon olive oil
2 onions, roughly diced
5 cloves of garlic, sliced
1 bag baby carrots
1 fennel, diced
1 quart low sodium chicken stock
4 cups Power 4 (B&W Brand preferred)
2 cups leftover house rice
Zest and juice of lemon
1. Season the chicken with kosher salt, freshly ground black pepper and ½ paprika.
2. Set the instapot to the sear function. Add 1 teaspoon oil and sear the chicken until golden brown, about 3-5 minutes. Flip and sear the other side until golden brown. The chicken does not need to be fully cooked at this point. Remove chicken and set aside allowing juices to collect on the plate.
3. Add the onions, garlic, fennel, carrots and second ½ tablespoon of paprika to the pot. Sauté until the onion, fennel and carrots start to soften and caramelize, about 4-5 minutes.
4. Pour the chicken stock into the pot and mix well. Taste the liquid for seasoning, add more salt and pepper if needed then add the chicken with its juices. Close the lid and re-set to cooker the chicken function on the multi-cooker.
5. While the chicken is cooking reheat the leftover rice. In a large sauté pan or wok, add 1 teaspoon olive oil and the rice. Start to sauté to warm it through. Once warmed, add all but ¼ cup of the Power 4. Season with salt and pepper and lemon juice. Mix as you sauté and incorporate the Power 4. Cook until the Power 4 is almost wilted. Remove from heat and place on individual plates or one large platter.
6. Once chicken is done, carefully release the pressure. Remove the lid and plate the chicken along with the onion, fennel and carrots on top of the rice.
7. Chiffonade the remaining ¼ cup of Power 4 and garnish on top of the chicken along with the lemon zest. Enjoy while hot.