Sticky chicken thighs

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Looking for quick dinner ideas? This sticky chicken thighs recipe is one of those. And because I make it in the Ninja Foodi (that has been such a time saver), a healthy and tasty dinner is on the table in under 30 minutes.

Total time: 20 minutes. Serves:4

Ingredients

  • 1 lb bone-in chicken thighs, fat trimmed (can be with or without skin)
  • For the sauce:
    • 1tbsp sesame oil
    • 1 tsp garlic, minced
    • 1tbsp ginger, minced
    • 1/2 tsp crushed red pepper
    • 4 tbsp soy sauce
    • 2 tbsp brown sugar
    • 2 tbsp hoisin sauce
    • 1 tbsp sweet chili sauce
    • 2 tbsp honey
    • 1/2 tsp sriracha sauce (optional if you dont like it too spicy)

Method

  1. Pour 1 cup water in the Ninja Foodi pot
  2. Place reversible rack in the pot, making sure rack is in the higher position
  3. Arrange chicken thighs , skin side up on the rack. Assemble pressure cooker making sure release valve is in the Seal position
  4. Select Pressure and set to high. Set time to 5 minutes. Select Start/Stop to begin
  5. While chicken is cooking, in a bowl, stir together the ingredients listed under the sauce and set aside
  6. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the Vent position. Carefully remove lid when the unit has finished releasing the pressure
  7. Gently move the skin to the side and brush both sides of the chicken with the sauce
  8. Close crisping lid. Select Broil and set time to 5 minutes. Select Start/Stop to begin
  9. At 5 minutes, open lid and baste with the two tbsp of sauce that was set side. Close lid, select Broil and set time to another 5 minutes. Select Start/Stop to begin
  10. When cooking is complete, serve chicken topped with spring onions on a bed of rice and with a side of steamed vegetables of stir fried green beans

SANTA FE Chicken (crock pot/ Ninja Foodi/ Instant pot)

2 Comments

At the end of a busy work day, I am usually too drained to cook a meal. Given that we try to eat low sodium, healthy meals, I’m constantly trying to figure out meals that are quick and easy to put together (easy enough that Nilesh can put it together too ;-)). And the Santa Fe Chicken comes to the rescue – made with corn, black beans, peppers, tomatoes and seasonings – all pantry staples. Put it into the crock pot, and 4 hours later, you’ll have a good, healthy meal. I served it over Cilantro Lime Rice, topped with low fat cheese, Greek yogurt (a great alternative to sour cream), chopped scallions and cilantro – your family will love this and you’ll be making this again!

Servings: 8

Ingredients:

  • 24 oz (1-1/2 lbs) chicken breast
  • 14.5 oz can fire-roasted diced tomatoes
  • 15 oz can black beans, rinsed and drained or cooked at home
  • 8 oz frozen corn
  • 14.5 oz can fat free chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 poblano pepper, roasted and chopped (optional)
  • 1 red pepper, chopped
  • 4 scallions, chopped
  • 6 fat garlic cloves, minced fine
  • 1 medium onion, diced fine
  • 2 tsp cumin
  • 1 tsp red chili powder (or cayenne pepper powder), or to taste
  • 1 tsp oil
  • salt to taste

Instructions:

  • Heat oil in a pan and add chopped onions and minced garlic. Saute for 3-4 minutes till the onions soften.
  • Transfer this mixture to the slow cooker along with all the other ingredients.
  • Combine chicken broth, tomatoes, beans, corn, cilantro, poblano pepper, red pepper, half the scallions, cumin, chili powder, and salt in the crock pot / Ninja Foodi/Instant Pot
  • Season chicken breast with salt and lay on top.
  • For Crock Pot: Cook on high for 4 hours.
  • For Ninja Foodi: Cook with Slow Cook option on high for 4 hours
  • For Instant Pot: Cook with High Pressure option for 25 mins – quick or natural release
  • When cooked, remove chicken and shred
  • Return chicken back to the Slow Cooker/ Foodi/ Instant Pot and stir
  • Adjust seasonings to taste
  • Serving hot over cilantro lime rice or with tortillas, with your favorite toppings