Chicken Thighs with Sweet Chili Sauce
Start by seasoning the chicken thighs with the oregano, the salt, and the black pepper, spread well until incorporated and set aside.Now, cut the peeled potatoes into cubes and cut the carrot into round slices, set both ingredients aside.In a skillet, add the unsalted butter and stir until fully melted.Once you’ve done that, add the chicken thighs we seasoned earlier and let them fry on both sides until golden brown.Meanwhile, cut the onion into small cubes.Once the chicken has browned, remove from the skillet and set aside.In the same skillet, add the chopped onion and fry until golden brown.Add all the potatoes, the carrot slices, one pinch of salt, stir very well until incorporated and let it all cook for 5 minutes.Meanwhile, in another skillet over medium-low heat, add the honey, the sweet chili sauce, the soy sauce, the lime juice and the mustard, stir well over low heat for 5 minutes.Now, in the skillet with the potatoes and carrots, add the mincedd garlic cloves, parsley to taste, and stir until incorporated.Add the chicken thighs we prepared earlier and drizzle all the ingredients with the sauce.Cover the skillet and let it all cook for 10 minutes.Serve.
Ingredientes
- 5 Chicken Thighs
- 1 Teaspoon of Oregano
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 2 Peeled Potatoes
- 1 Carrot
- 1 Tablespoon of Unsalted Butter
- ½ Medium Onion
- 90ml (3 fl oz) of Honey
- 100ml (3 ½ fl oz) of Sweet Chili
- 3 Tablespoons of Soy Sauce
- Juice of ½ Lime
- 1 Tablespoon of Mustard
- 3 Garlic Cloves
- Parsley to Taste
Modo de Fazer
Start by seasoning the chicken thighs with the oregano, the salt, and the black pepper, spread well until incorporated and set aside.
Now, cut the peeled potatoes into cubes and cut the carrot into round slices, set both ingredients aside.
In a skillet, add the unsalted butter and stir until fully melted.
Once you’ve done that, add the chicken thighs we seasoned earlier and let them fry on both sides until golden brown.
Meanwhile, cut the onion into small cubes.
Once the chicken has browned, remove from the skillet and set aside.
In the same skillet, add the chopped onion and fry until golden brown.
Add all the potatoes, the carrot slices, one pinch of salt, stir very well until incorporated and let it all cook for 5 minutes.
Meanwhile, in another skillet over medium-low heat, add the honey, the sweet chili sauce, the soy sauce, the lime juice and the mustard, stir well over low heat for 5 minutes.
Now, in the skillet with the potatoes and carrots, add the mincedd garlic cloves, parsley to taste, and stir until incorporated.
Add the chicken thighs we prepared earlier and drizzle all the ingredients with the sauce.
Cover the skillet and let it all cook for 10 minutes.
Serve.
