Here’s another quick and easy chicken dish, perfect for nights when there’s just not much time to get dinner on the table.
I threw it together as a second dish because I live in a house half-full of seafood haters who wouldn’t go near the shrimp that was also on the menu. I needed something that wouldn’t take a lot of attention while I was busy frying shrimp but it’ll definitely be on the menu again as the main attraction.
Start a pot of rice, steam a veggie or throw together a salad and dinner is ready in 30 minutes or less.
- Chicken Thighs, I used skinless because they were on sale but I’ll probably use boneless thighs next time
- Garlic, 7 or 8 cloves
- Hot Chili Sauce
- Chicken Bouillon or Stock, about a cup
- Peanut or Vegetable Oil, a couple tablespoons
In a large skillet or saute pan, heat the oil over medium-high heat. Arrange the chicken in the pan and sprinkle the minced garlic over the top.
Once the underside is nice and brown, turn it over and let it cook another couple of minutes.
Douse it with chili sauce. The amount is up to your taste buds.
Add just enough bouillon to barely cover the bottom of the pan. As usual, I added water and then a little Better Than Bouillon paste. Reduce the heat and let it simmer until the chicken is done, another ten minutes or so.
Serve it up alongside a plate of steamed rice and enjoy!