 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | thighs, bone and skin removed | Chicken thighs, meat only | 2/3 | tablespoon | oil, vegetable | 1/4 | cup | tomato paste | 1 2/3 | teaspoons | fresh ginger, julienned | 1/2 | tablespoon | cilantro, fresh, chopped | 1/3 | cup | Chicken Stock | 1/4 | teaspoon | granulated sugar | 1/2 | lime yields | Lime juice, raw - or 1 TBSP | 1/3 | tablespoon | Vinegar, distilled | 1/2 | teaspoon | cumin, ground | 1/4 | tablespoon | Ground coriander | 3/4 | teaspoon | Asian Chili Sauce | 1 | clove | garlic minced | 1/2 | tablespoon | onion powder | 2/3 | tablespoon | salt, to taste |
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Steps
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Sequence
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Step
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| 1 | Everything is to taste. First brown chicken in oil | 2 | Toast spices and grind. Prep all of the ingredients | 3 | Throw it all in pressure cooker for ~25 minutes. I like it when the thighs start to fall apart. | 5 | Serve with white rice, garnish with chilis and some fresh cilantro |
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