Take-Out Chicken

In addition to my addiction to food blogs, I also check out some of the gossip sites...frequently. It is such a guilty pleasure that I am sometimes ashamed. But it is so hard to stop. Of course, Mr. Foodie doesn't always approve. He just doesn't understand why I care. I try and explain I am from Los Angeles, the entertainment capital of the world, I can't help it. But really, I'm just nosey.

Well a coupe of weeks ago, it paid off for him, big time. I ran across this posting highlighting an easy chicken recipe that Nicole Richie makes, which she apparently got from Gwyneth Paltrow's website goop. It's this really cute weekly newsletter where she shares recipes, advice, places to go, etc. You should check it out, really cute.

She shares this truly, simple recipe for Caramelized Black Pepper Chicken (which was originally from Food and Wine magazine). It is so easy and so delicious, I can see why Nicole Richie is a fan. Mr. Foodie LOVED it so much, he barely saved himself enough for his lunch the next day. I served it with jasmine rice and have now changed the name to Take-Out Chicken. It really tastes like good take-out food...and so much better than those samples of chicken they pass out at the mall. Gywneth Paltrow suggested using chicken breast but the original recipe call for boneless, skinless chicken thighs. I suggest using the chicken thighs which provide such tender, juicy bite-sized pieces of chicken. Cutting the chicken will be the most time consuming part and that only takes 10 minutes. I then season the chicken with a little salt and pepper before cooking it. The sweet and savory flavors of the sauce is just right with the thai chiles adding a slight bit of heat.

Now there was clearly a delay in providing you this recipe but please don't delay in trying it. It is so quick, so simple and so, so good

Caramelized Black Pepper Chicken
serves 4
Printable Recipe

1/2 cup dark brown sugar
1/4 cup fish sauce (can be found on the Asian food aisle)
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon pepper
2 fresh Thai chiles
1 tablespoon canola oil
1 shallot, thinly sliced
1 pound skinless, boneless, chicken thighs, cut into 1-inch pieces
handful of chopped cilantro

1. In a small bowl, whisk together the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside

2. Heat canola oil in large skillet. Add the shallot and cook over medium heat until softened, approximately 5 minutes. When shallot has softened, add the fish sauce mixture and the chicken. Simmer over high heat until the chicken is cooked through, about 10 minutes. The sauce will begin to thicken and the chicken turns this nice caramel brown color.

3. When chicken is done, transfer to serving bowl. Garnish with cilantro and serve with steamed jasmine rice.

adapted by Food & Wine