Plum Good Chicken Thighs

Submitted by Pinay0618

"Here's another way to fix my very favorite part of the chicken. This original recipe calls for boneless thighs and packaged precooked rice, but I prefer to use bone-in chicken and cook my own rice, which do increase the cooking time, but not by much."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 1⁄4 lbs boneless skinless chicken thighs
• 1⁄2 teaspoon Chinese five spice powder
• 1⁄2 teaspoon salt
• 3 green onions
• 1 tablespoon olive oil
• 1⁄2 cup chicken broth
• 1⁄2 cup plum jam
• 2 tablespoons balsamic vinegar
• 1 (12 ounce) bag microwave-in-the-bag trimmed green beans
• 1 (8 7/8 ounce) package heat-and-serve pre- cooked brown rice

directions

1. In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside.
2. In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
3. In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
4. Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.