House of Annie is always ripe for a yummy new recipe or two, and best of all there are lots of photos to accompany the instructions so you don't get lost along the way.
The latest offering at Annie's House is a yummy white meat dish perfect for the colder weather:This tasty recipe has all the flavors that I could imagine would make a chicken dish great. And it is a very easy recipe to put together for a weekday meal.
The title - “Sweet and Spicy Sticky Chicken” - doesn’t that just sound super yummy?
It brings to mind a barbeque-like idea for this chicken dish BUT it’s
not barbeque—it’s just a braised chicken dish that is delicious.
I’ve
made this dish several times already. The recipe calls for chicken
thighs but this last time I made it, I used chicken wings and that
worked out good too. I think thighs and legs are probably the best
parts to use, though, as they hold up better than wings in a braise.
Intensify the Flavor
Midway
through the cook, you’ll have to take the chicken out so that it
doesn’t get overcooked and mushy. The most important thing to remember
is to reduce that sauce down a lot after taking the chicken out. The flavors really intensify
when you let the sauce reduce to a thick sticky texture. Once the sauce
gets to that point, it is a good idea to put the chicken back into the
sauce to let the sauce really absorb into the chicken.
The flavors in this dish reminds me a little of adobo but the addition of ginger, dried chile flakes, and brown sugar gives it a special twist.
An easy-to-do how-to at House of Annie.
