Szechuan Style Braised Chicken
Chicken thighs baked in the oven in a hot tomato sauce.
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2 Tbsp vegetable oil
6 boneless chicken thighs - skinned
1 large onion - diced
2 cloves garlic - finely chopped
2 tsp gnger - finely chopped
3 Tbsp Sharwood's Hot Chilli Sauce
1 Tbsp Sharwood's Rich Soy Sauce
1 x 400g can chopped tomatoes
1 tsp sugar
1 x 220g can bamboo shoots - drained
1 Tbsp coriander - chopped to garnish
Cooking Method
Preheat the oven to fan 160ºC, conventional 180ºC, Gas Mark 4. Brown the chicken thighs in the oil, remove and place in a casserole dish. Fry the onion, garlic and ginger, until just beginning to brown. Add remaining ingredients to the onions, pour over the chicken, cover and cook for 30 minutes. After 30 minutes, increase oven temperature to fan 180ºC, conventional 200ºC, Gas Mark 6, continue cooking for 15 minutes uncovered or until the chicken is fully cooked and the sauce thickened. Garnish with coriander.
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