Curried Thunder Thighs #A1

• 8 boneless chicken thighs
• 1/3 cup A.1. Original Sauce
• 1/8 cup brown sugar
• 1/8 teaspoon ginger
• 1 1/2 teaspoons turmeric
• 1/8 teaspoon allspice
• 1 teaspoon salt
• 2 1/2 tablespoons curry powder
• 1 teaspoon garlic powder
• 2 tablespoons oil (for cooking)
• 4 green onions (tops and bottoms)
• 1 1/2 cups chopped red bell peppers
• 1 hot pepper, of choice (i used a Thai peppers)
• 1 cup pineapple chunk
• 1/2 cup raisins
• 1/4 cup fresh cilantro
• 1 cup chopped cherry tomatoes
• 1 cup tiny peas
• 2 tablespoons chicken stock, concentrate

1. Cut thighs into 1 inch chunks.
2. Mix with A1 sauce tossing to coat.
3. In a separate bowl, mix all dry ingredients.
4. Add dry ingredients to chicken tossing to combine.
5. Let marinate for 30 minutes. (can omit this step if needed).
6. Brown chicken in 2 batches- Do not over crowd the pan.
7. Remove chicken.
8. Sautee garlic until fragrant in same pan.
9. Add in red pepper and green onions cooking until slightly softened.
10. Add in 1, 8 oz package Goya yellow rice. Stir to combine.
11. Stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
12. Stir in 2 cups of water and 1/2 tub of knorr Home-style Chicken stock concentrate. Stir in chicken with any accumulated juices. Bring to a boil.
13. Cover and reduce heat to low. Simmer for 25-30 minutes or until liquid is absorbed.tAdd in peas and stir to combine.
14. serve.

chicken thighs, original sauce, brown sugar, ginger, turmeric, allspice, salt, curry powder, garlic, oil, green onions, red bell peppers, hot pepper, pineapple, raisins, fresh cilantro, cherry tomatoes, tiny peas, chicken stock

Taken from www.food.com/recipe/curried-thunder-thighs-a1-518152 (may not work)