{"id":971,"date":"2011-05-22T18:56:49","date_gmt":"2011-05-22T23:56:49","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=971"},"modified":"2011-05-22T18:56:49","modified_gmt":"2011-05-22T23:56:49","slug":"braised-chicken-thighs-w-lime-and-brown-sugar","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=971","title":{"rendered":"Braised Chicken Thighs w\/ Lime and Brown Sugar"},"content":{"rendered":"

I ran across a recipe online , and it gave ideas using limes and brown sugar . A little nervous in the beginning , i usually don’t use lime in chicken , lemons yes , but limes ? No , but i went along with it . It was pretty easy and simple ,i liked smoked paprika , so i made a mix of flour , smoked paprika and salt , and dredge the chicken on it . Braised them and finished cooking in the oven . The recipe is so easy and quick , not to mention it’s not that much of a mess that i had in my kitchen . I served this with jasmine rice and some sauteed vegetable .<\/p>\n

\"\"<\/a><\/p>\n

You need :<\/p>\n

10 chicken thighs , skin on<\/p>\n

2 limes , zested and juiced<\/p>\n

2\/3 cup of all purpose flour<\/p>\n

1tbsp. of salt<\/p>\n

1 tbsp. of paprika<\/p>\n

1 tbsp. of smoked paprika<\/p>\n

4 tbsp. of brown sugar<\/p>\n

1 cup of white wine<\/p>\n

1 cup of chicken broth<\/p>\n

mint leaves<\/p>\n

1. Preheat oven to 375 F , wash and pat dry chicken thighs , and sprinkled with juice of 2 limes .<\/p>\n

2. Heat up vegetable oil to braise the chicken . Mix flour , smoked paprika , paprika and salt , then dredge the chicken on the flour , shake off the excess , and brown chicken on each side , 5 minutes each , set aside . Continue with all the chicken thighs .<\/p>\n

3. Put the chicken thighs on the baking dish , and then mix brown sugar with lime zest , and sprinkle on top of the chicken thighs , mix white wine and chicken broth , and pour into the baking dish . Chopped some mint leaves and sprinkle on top of the chicken thighs .<\/p>\n

4. Bake chicken for about 45 minutes , once it’s all done , pour the juices into a skillet , and mix 2 tsp. cornstarch with little water , pour into the skillet , and whisking until it’s thicken . Or you can just have the broth as is without having to thicken it up with cornstarch .<\/p>\n","protected":false},"excerpt":{"rendered":"

I ran across a recipe online , and it gave ideas using limes and brown sugar . A little nervous in the beginning , i usually don’t use lime in chicken , lemons yes , but limes ? No , but i went along with it . It was pretty easy and simple ,i liked smoked paprika , so i made a mix of flour , smoked paprika and salt , and dredge the chicken on it . Braised them and finished cooking in the oven . The recipe is so easy and quick , not to mention it’s not that much of a mess that i had in my kitchen . I served this with jasmine rice and some sauteed vegetable . You need : 10 chicken thighs , skin on 2 limes , zested and juiced 2\/3 cup of all purpose flour 1tbsp. of salt 1 tbsp. of paprika 1 tbsp. of smoked paprika 4 tbsp. of brown sugar 1 cup of white wine 1 cup of chicken broth mint leaves 1. Preheat oven to 375 F , wash and pat dry chicken thighs , and sprinkled with juice of 2 limes . 2. Heat up vegetable oil to braise the chicken . Mix flour , smoked paprika , paprika and salt , then dredge the chicken on the flour , shake off the excess , and brown chicken on each side , 5 minutes each , set aside . Continue with all the chicken thighs . 3. Put the chicken thighs on the baking dish , and then mix brown sugar with lime zest , and sprinkle on top of the chicken thighs , mix white wine and chicken broth , and pour into the baking dish . Chopped some mint leaves and sprinkle on top of the chicken thighs . 4. Bake chicken for about 45 minutes , once it’s all done , pour the juices into a skillet , and mix 2 tsp. cornstarch with little water , pour into the skillet , and whisking until it’s thicken . Or you can just have the broth as is without having to thicken it up with cornstarch .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-971","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=971"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/971\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/971\/revisions\/974"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}