How to make ChickenThighs
Prep
time: 15 minutes | Cook time: 20 minutes | Serves 6
2 lbs. chicken thighs
2 medium onions, chopped.
2 small chili peppers
1 cup chicken broth
¼ cup freshly squeezed orange juice, unsweetened
1 tsp orange extract, sugar-free
2 tbsp olive oil
1 tsp barbecue seasoning mix
1 small red onion, chopped.
2 medium onions, chopped.
2 small chili peppers
1 cup chicken broth
¼ cup freshly squeezed orange juice, unsweetened
1 tsp orange extract, sugar-free
2 tbsp olive oil
1 tsp barbecue seasoning mix
1 small red onion, chopped.
1. Warm olive oil in a large saucepan. Add
chopped onions and fry for
several minutes over a medium temperature until golden color.
Combine chili peppers, orange juice, and orange extract. Mix well in a
food processor for 20-30 seconds. Add this mixture into a saucepan
and stir well. Reduce heat to simmer. Coat the chicken with a barbecue
seasoning mix and put it into a saucepan.
several minutes over a medium temperature until golden color.
Combine chili peppers, orange juice, and orange extract. Mix well in a
food processor for 20-30 seconds. Add this mixture into a saucepan
and stir well. Reduce heat to simmer. Coat the chicken with a barbecue
seasoning mix and put it into a saucepan.
2. Add chicken broth and bring it to a boil. Cook
over a medium
temperature until the water evaporates. Remove from the heat.
Preheat the oven to 350 degrees F. Place the chicken into a large
baking dish. Bake for about 15 minutes to get a nice crispy, golden brown color.
temperature until the water evaporates. Remove from the heat.
Preheat the oven to 350 degrees F. Place the chicken into a large
baking dish. Bake for about 15 minutes to get a nice crispy, golden brown color.
Per
serving:
Calories: 357 kcal, Protein: 45g, Total Carbs: 5.2g, Dietary Fibers: 0.9g, Total Fat: 16.2
Calories: 357 kcal, Protein: 45g, Total Carbs: 5.2g, Dietary Fibers: 0.9g, Total Fat: 16.2
