Sunday Dinner Recipe: Easy Chinese Red-Cooked Chicken

ww.campbellskitchen.com
ww.campbellskitchen.com

Tender, braised chunks of chicken thigh meat are bathed in a sweet and sour broth mixture and served with aromatic jasmine rice. The result is an incredibly flavorful meal that everyone will love!

What You’ll Need
32 ounces (1 carton) Swanson® Chinese Hot and Sour Flavor Infused Broth
1/2 cup soy sauce
1/4 cup brown sugar
3 pounds chicken thighs, bone in, skin removed
5 cups hot cooked jasmine rice, cooked or Asian noodles
1 sliced green onion

How to Make It
1 Stir the broth, soy sauce and brown sugar in a 4-quart saucepan. Add the chicken and turn to coat. Heat over medium-high heat to a boil. Reduce the heat to low. Cook, uncovered, for 50 minutes or until the chicken is cooked through, stirring occasionally.

2 Remove the chicken to a cutting board. Let stand for 5 minutes. Using 2 forks or your hands, remove the chicken meat from the bones in large chunks. Place the chicken meat into a serving bowl. Pour 1 1/4 cups broth mixture over the chicken meat and reserve the remaining broth mixture for another use. Serve the chicken mixture with the rice. Sprinkle with the green onion.

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SOURCE: Campbell’s Kitchen

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