rick51
Knows what a fatty is.
- Joined
- May 11, 2013
- Location
- Greenville, NC
Mrs. D. has just laid down the law. The house is on the market, and we can't have cooking smells.
Any tips for braising on the Weber 22"? I was planning on using a foil pan and just watching the temperature. Here's the recipe as I usually do it on the stove in a dutch oven.
4 chicken thighs
3 onions, sliced
2 cloves garlic
2 bay leaves
The marinade:
1/2 c. soy sauce
1/2 c. vinegar
1 T. black pepper
2 T. brown sugar
2 or 3 habanero peppers, chopped
Make the marinade 24 hours before you use it. 3 habaneros with the ribs and seeds will be very spicy. One habanero, seeds and ribs removed will be just slightly spicy.
Marinate the chicken overnight. Strain and reserve the marinade.
Brown the chicken hard, then set aside.
Sweat the onions and the garlic, then add the chicken, the strained marinade, and the bay leaves. Braise 45 minutes, adding water or chicken stock as needed.
Serve on rice.
Any tips for braising on the Weber 22"? I was planning on using a foil pan and just watching the temperature. Here's the recipe as I usually do it on the stove in a dutch oven.
4 chicken thighs
3 onions, sliced
2 cloves garlic
2 bay leaves
The marinade:
1/2 c. soy sauce
1/2 c. vinegar
1 T. black pepper
2 T. brown sugar
2 or 3 habanero peppers, chopped
Make the marinade 24 hours before you use it. 3 habaneros with the ribs and seeds will be very spicy. One habanero, seeds and ribs removed will be just slightly spicy.
Marinate the chicken overnight. Strain and reserve the marinade.
Brown the chicken hard, then set aside.
Sweat the onions and the garlic, then add the chicken, the strained marinade, and the bay leaves. Braise 45 minutes, adding water or chicken stock as needed.
Serve on rice.