Spicy Braised Chicken (Sunny Anderson) Recipe

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Spicy Braised Chicken (Sunny Anderson)
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Ingredients
29
Count
Nutrition
4992
Calories
Total time
155
Minutes
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Ingredients:

Directions:

  1. For the Brown Gravy:
  2. Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
  3. To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
  4. Serve Braised Chicken over Coconut Rice n' Peas
  5. Coconut Rice n' Peas:
  6. Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
  7. Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
  8. Yield: 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4992.03 Kcal (20901 kJ)
Calories from fat 3137.96 Kcal
% Daily Value*
Total Fat 348.66g 536%
Cholesterol 1929.5mg 643%
Sodium 2409.09mg 100%
Potassium 4701.4mg 100%
Total Carbs 34.24g 11%
Sugars 10.88g 44%
Dietary Fiber 5g 20%
Protein 390.39g 781%
Vitamin C 73.2mg 122%
Vitamin A 0.4mg 14%
Iron 22.3mg 124%
Calcium 303.3mg 30%
Amount Per 100 g
Calories 193.83 Kcal (812 kJ)
Calories from fat 121.84 Kcal
% Daily Value*
Total Fat 13.54g 536%
Cholesterol 74.92mg 643%
Sodium 93.54mg 100%
Potassium 182.54mg 100%
Total Carbs 1.33g 11%
Sugars 0.42g 44%
Dietary Fiber 0.19g 20%
Protein 15.16g 781%
Vitamin C 2.8mg 122%
Iron 0.9mg 124%
Calcium 11.8mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 128.1
    Points
  • 129
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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