Braised chicken with broccoli and cauliflower
Braised chicken with broccoli and cauliflower could be just the gluten free and dairy free recipe you've been looking for. For $1.9 per serving, you get a main course that serves 4. One serving contains 359 calories, 33g of protein, and 15g of fat. 31 person have tried and liked this recipe. This recipe from Casaveneracion requires chile garlic sauce, broccoli, cauliflower, and chicken drumsticks. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is awesome. Similar recipes include Braised Chicken Thighs with Broccoli & Olives, Broccoli, Cauliflower & Chicken Salad, and Chicken Broccoli Pasta with Cauliflower Sauce.
Servings: 4
Ingredients:
1 heaping tbsp. of black beans and garlic sauce (available in supermarkets)
1 small head of broccoli
1 small head of cauliflower
8 chicken drumsticks
1 heaping tbsp. of spicy ginger and garlic sauce (available in supermarkets)
1/2 c. of rice wine
Equipment:
frying pan
Cooking instruction summary:
InstructionsCook the chicken in a non-stick frying pan until it renders fat and the skins start to brown (if a non-stick pan is unavailable, brown the chicken with about two tablespoonfuls of vegetable cooking oil).Add the sauces and stir to coat each piece of chicken.Pour in the rice wine. Cover than pan and braise for 20 to 30 minutes or until the chicken is done and the sauce has been reduced to about two tablespoonfuls.While the chicken cooks, cut the broccoli and cauliflower into bite-sized florets. Blanch in boiling salted water for five minutes, drain then plunge in iced water.To serve, place the chicken on a platter and surround with the vegetables. Pour the sauce over the chicken and vegetables. Serve at once.
Step by step:
1. Cook the chicken in a non-stick frying pan until it renders fat and the skins start to brown (if a non-stick pan is unavailable, brown the chicken with about two tablespoonfuls of vegetable cooking oil).
2. Add the sauces and stir to coat each piece of chicken.
3. Pour in the rice wine. Cover than pan and braise for 20 to 30 minutes or until the chicken is done and the sauce has been reduced to about two tablespoonfuls.While the chicken cooks, cut the broccoli and cauliflower into bite-sized florets. Blanch in boiling salted water for five minutes, drain then plunge in iced water.To serve, place the chicken on a platter and surround with the vegetables.
4. Pour the sauce over the chicken and vegetables.
5. Serve at once.
Nutrition Information:
covered percent of daily need
