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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours. Ingredients:
2 tablespoons olive oil |
4 bone-in chicken thighs |
1 onion, chopped |
2 cloves garlic, minced |
1 (14.5 ounce) can diced tomatoes with juice |
2 cups orange juice (no pulp) |
1/4 cup brandy-based orange liqueur (such as grand marnier®) (optional) |
1 pinch salt and ground black pepper |
1/4 teaspoon red pepper flakes |
Directions:
1. Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
2. Cook and stir onion in the same skillet until softened, about 5 minutes.
3. Stir in garlic; cook and stir until fragrant, about 1 minute.
4. Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
5. Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
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