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Rec: Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce

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Joined: Dec 11, 2005


Posted to Thread #4167 at 4:18 pm on Oct 29, 2006

This is posted under Members' Recipes over at EPI (of course the link won't work!). I've made this several times and also for a friend's family and they loved it. I love thighs and this (excuse me) is my favorite.

I like this served with Lundberg's organic long grain brown rice (Whole Foods).


3.5 lbs. of boneless, skinless chicken thighs
1 large Spanish onion, finely diced
3 medium-large garlic cloves, minced
one 4-oz. jar of sliced pimientos, drained
2 TBS. extra virgin olive oil
2 TBS. unsalted butter
1 to 1-1/2 TBS. Cajun Seasoning
2 cups chicken broth
cayenne pepper to taste
salt and ground or coarse black pepper

Season the thighs with salt and pepper. In a large Dutch oven, heat 1 TBS. of olive oil and 1 TBS. of butter over medium-high heat. Working in two batches, use tongs to add the chicken to the hot Dutch oven and brown undisturbed for about four minutes each side. Repeat with the remaining olive oil and butter. Set the browned chicken aside. Remove all but about 1 TBS. of fat. Add onion and cook until tender without browning. Add garlic and cook until lightly browned. Stir in Cajun seasoning and cayenne pepper to taste along with the drained pimientos. Add two cups of chicken broth and stir bottom of pot to deglaze. Return all chicken to pot. Cover, bring to a boil, and reduce to a simmer for about 15 to 20 minutes or until cooked through. Remove chicken and set aside. Correct the seasoning and reduce sauce to your liking. Return all chicken to pot to warm and coat in sauce before serving.

Sandy in Philadelphia

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