Curried Thunder Thighs #A1

Name: Curried Thunder Thighs #A1
Ingredients: 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

19 ingredients

14 steps

Ingredients

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

Directions

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 1/2 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.