Ephesians 2:4-10
[4] But God, being rich in mercy, because of the great love with which he loved us, [5] even when we were dead in our trespasses, made us alive together with Christ—by grace you have been saved—[6] and raised us up with him and seated us with him in the heavenly places in Christ Jesus, [7] so that in the coming ages he might show the immeasurable riches of his grace in kindness toward us in Christ Jesus. [8] For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, [9] not a result of works, so that no one may boast. [10] For we are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.
This was fabulous!
8 bone in skin on chicken thighs (about the same size)
1 can Coconut milk
Fresh Cilantro
Prepared white rice
Braising liquid
1&1/2 c unseasoned Rice vinegar
3/4 c low sodium Soy sauce
6 Smashed Garlic
1 t whole Peppercorns
1 Serrano Chili
4 Bay leaves
Use a large Dutch oven.
Submerge thighs.
Marinate off heat 30 minutes.
Bring chicken mixture to simmer.
Flip chicken, simmer 30 minutes.
Reserve 1 c braising liquid.
Remove chicken to a lined sheet pan covered with foil.
Pat chicken dry, skin side up.
Set aside.
Try to remove some fat from broth.
Reserve 1 c of de-fatted broth.
Add 1 can whole fat unsweetened coconut milk, not sweetened like CoCo Lopez.
Bring back to simmer.
Turn off heat.
Add 1/3 c fresh Cilantro.
Back to the chicken.
Under broiler, let Thighs get crispy.
To serve, add rice to plate, add a thigh to the side, drizzle broth over rice.
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