Xinjiang Big Plate Chicken
Tender chicken thighs braised with potatoes and peppers in a fragrant tomato-spice sauce. A complete one-pan meal with bold flavor and minimal prep.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, skin-on and bone-in
- 1.5 lbs potatoes, cut into 2-inch chunks
- 2 large red bell peppers, cut into 1-inch pieces
- 1 can (14.5 oz) canned crushed tomatoes
- 3 tbsp soy sauce
- 1 tbsp Sichuan peppercorns, lightly crushed
- 4 cloves + 2 tbsp garlic, minced, and fresh ginger, minced
Instructions
- 1
Pat chicken dry. Season both sides with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Working in batches, sear chicken skin-side down until golden, ~4 min per side. Transfer to a plate.
- 4
Add garlic and ginger to the pan. Stir until fragrant, about 30 seconds.
- 5
Return chicken to the pan. Add potatoes, crushed tomatoes, soy sauce, Sichuan peppercorns, and 1 cup water.
- 6
Bring to a simmer, cover, and cook for 25 minutes until potatoes are tender.
- 7
Uncover, add bell peppers, and simmer uncovered for 8 minutes until peppers are tender-crisp.
- 8
Taste and adjust salt and soy sauce. Serve directly from the skillet.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- chef's knife
- cutting board
- wooden spoon or spatula
- measuring spoons
- measuring cups
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