Boneless Chicken Thighs with Red Curry Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1 chicken thigh, 3/4 cup rappi with sauce) contains 250 calories, 10 g carbohydrate, (3 g fiber), 24 g protein, 11 g fat, (4 g saturated fat), 85 mg cholesterol, and 310 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 250
  • Servings: 6
Boneless Chicken Thighs with Red Curry Sauce

Ingredients

Directions

  1. Bring large pot of salted water to boil on HIGH; add rappi. Blanch 2-3 min; drain. Transfer to large bowl of ice water; drain and set aside.
     
  2. Heat oil in large skillet on MED until oil faintly smokes. Add chicken; turn when caramelized (edges turn paper-bag brown about one-quarter of the way up sides), 3-4 min per side. Add onion; cook, stirring, 2 min. Add cumin seeds, cinnamon, and cloves. Cook, stirring occasionally, 3-4 min, until onions are caramelized.
     
  3. Add sauce, ginger paste, and mint. Reduce heat to MED-LOW; simmer 8-10 min or until internal temperature of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of meat).
     
  4. Add rappi to pan with chicken mixture; heat 2 min or until heated through. Before serving, remove cinnamon stick.
Chef Tips
Garnish with cilantro.

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