Author Notes
The dish was born of a craving for something saucy and spicy, combined witha strong desire not to go to the grocery store. It is best described as a kind of Mexican/Asian fusion (and also insanely delicious.) It feels so right wrapped in a tortilla, ladled over rice, or just eaten with a spoon.
A note on spiciness: 1 tablespoon of sriracha was the perfect amount for my weak ability to handle and enjoy the sensation of a burning mouth. If you’re a person who enjoys some serious kick, add more to taste.
—yellowbird
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Ingredients
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1
large onion, chopped
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2
garlic cloves, minced
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1
thumb sized piece fresh ginger, minced
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4
bone-in chicken thighs, skins removed
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2 cups
water
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1 tablespoon
cumin seeds
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1 tablespoon
tomato paste
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1 tablespoon
sweet paprika
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2 teaspoons
freshly ground black pepper
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1 tablespoon
sriracha
Directions
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In a large pot, heat a few tablespoons of olive oil on medium heat. Once the pot’s hot, add the onion and a pinch of salt. Cook for 8 minutes, or until the onion starts to turn golden brown, stirring occasionally.
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Add the garlic, ginger, and cumin and fry for a minute. Then, add the water, tomato paste, paprika, chicken, sriracha, black pepper, and another pinch of salt. Bring the mixture to a boil, then lower it immediately to a very faint simmer (the water should be just barely moving). Cover with a lid and cook for 40 minutes, turning the chicken from time to time.
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When the chicken is fully cooked, remove it to a cutting board. Tear or cut the meat away from the bone, and set aside.
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Bring the pot back up to a boil, and reduce the liquid by half. Then, taste and correct for salt and spiciness (feel free to add a splash of cream if it’s too spicy) and add the chicken back in.
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Serve over rice, stuff into tortillas, burritos, or eat it straight!
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