Directions:
- Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
- When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
- While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
- Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
- Uncover chicken and cook on low to medium until glaze is thick again.
- Serve chicken and pour remaining glaze over it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.23 Kcal (3409 kJ) | ||
| Calories from fat | 627.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.72g | 107% | |
|---|---|---|---|
| Cholesterol | 148.64mg | 50% | |
| Sodium | 580.08mg | 24% | |
| Potassium | 376.89mg | 8% | |
| Total Carbs | 32.21g | 11% | |
| Sugars | 21.49g | 86% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 15.31g | 31% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 363.71 Kcal (1523 kJ) | ||
| Calories from fat | 280.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.14g | 107% | |
|---|---|---|---|
| Cholesterol | 66.4mg | 50% | |
| Sodium | 259.12mg | 24% | |
| Potassium | 168.35mg | 8% | |
| Total Carbs | 14.39g | 11% | |
| Sugars | 9.6g | 86% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 6.84g | 31% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 0.6mg | 8% | |
| Calcium | 23.7mg | 5% | |
* 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.
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