Thai-Style Caramel Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
For 2.
3 tablespoons red wine vinegar
50g (¼ cup) brown sugar
1 star anise
125ml (½ cup) chicken stock
1 tablespoon peanut oil
2 chicken thigh fillets, skin off, cut into bite-size pieces
juice of ½ lime
1 small red chile, finely chopped (optional)
In a skillet or other wide pan (with a lid), stir together the vinegar and sugar over low heat until the sugar dissolves. Add the star anise, turn the heat to medium and simmer gently for 5 minutes.
Add the chicken stock and turn the heat up enough to produce a steady bubble. Reduce the mixture by half, stirring occasionally. Pour into a bowl and set aside.
Heat the oil in the pan over medium-high heat and stir-fry the chicken until it is sealed all over and just beginning to brown.
Pour the liquid mixture over the chicken, cover and turn the heat down to low, simmering for 5 minutes. Check that the chicken is cooked all the way through before using a slotted spoon to transfer it to your bowl. Cover with foil to keep it warm.
Add the lime juice to the sauce and turn up the heat, reducing again until you have about ½ cup left.
Return the chicken to the pan and toss it in the liquid. Keep tossing – quickly but carefully, please – over medium-high heat until the sauce comes together and is sticky enough to coat the chicken well. Remove from the heat and let it cool a little before serving (to avoid burned mouths).
From aforkandapencil.com