Savory chicken thigh paired with a spicy cream sauce. Great for using up common leftover ingredients.
Set the oven to 350 degrees. In a medium bowl, combine the soy sauce, brown sugar, ginger, garlic, and pepper. Whisk together and place the chicken thighs in the marinade, flipping to cover. Let it marinade while slicing the onions and peppers and while the oven is preheating. Once the oven is ready, spray a medium baking sheet and place the thighs skin-side up on it. Bake for 45 minutes to an hour, or until the juices run clear and chicken is tender.
While the chicken is baking, heat the olive oil over medium-high heat, and add the onion and peppers. I usually add a little salt and pepper to add a little more flavor to the veggies and to help sweat the onion. Once the onions and peppers are tender, add one cup of the chicken broth and the red pepper flakes and simmer for 10 minutes. Stir in the Alfredo sauce and remaining cup of chicken broth, and cook until most of the broth has evaporated and the sauce is creamy. Season with salt and pepper.
On a medium dish, put a layer of the pepper and onion sauce down and lay the chicken thigh on top.
The sauce can be toyed around with to fit your personal preference. I tend to like mine a little spicier.
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Serving Size: 1 Serving (1044g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1814 | ||
Calories from Fat: 1051 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.8g | 156 % | |
Saturated Fat 32.3g | 161 % | |
Monounsaturated Fat 51.4g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 515.7mg | 159 % | |
Sodium 14956.6mg | 516 % | |
Potassium 2040.6mg | 54 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 29.3g | ||
Protein 153.8g | 220 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1814
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