Sweet and Sour Bangkok-Style Chicken with Chiles

• 5 dried arbol chiles, split lengthwise and seeds removed
• 1 cup boiling water
• 3 Thai red chiles
• 4 lemongrass stalks, tender inner white part only, minced (about 1/3 cup)
• 8 shallots, chopped (2 cups)
• 8 garlic cloves, chopped
• 12 small skinless, boneless chicken thighs (3 pounds)
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons cinnamon
• Kosher salt
• 3 tablespoons peanut oil
• 1 cup ketchup
• 1/2 cup white vinegar
• 1/4 cup sugar
• 2 carrots, cut into 1/4-inch dice
• 1 cup frozen peas, thawed
• 1/2 cup lightly packed mint leaves, coarsely chopped

1. In a heatproof bowl, soak the arbol chiles in the boiling water until softened, about 10 minutes.
2. Drain the chiles.
3. In the bowl of a food processor, combine the arbol chiles with the Thai chiles, lemongrass, shallots and garlic and puree until smooth.
4. In a medium bowl, toss the chicken with the turmeric, cinnamon and 1 tablespoon of kosher salt.
5. In a large, deep skillet, heat the oil until shimmering.
6. Add half of the chicken thighs and cook over moderately high heat, turning once, until browned on both sides, about 8 minutes total; transfer to a plate.
7. Repeat with the remaining chicken.
8. Add the chile puree to the skillet and cook over moderate heat, stirring, until golden brown, about 5 minutes.
9. Add the ketchup, vinegar, sugar and 1/2 cup of water and bring to a simmer.
10. Return the chicken to the skillet and simmer over moderately low heat until the chicken is tender and cooked through, about 15 minutes.
11. Meanwhile, in a medium pot of salted boiling water, cook the carrots until crisp-tender, about 3 minutes; drain.
12. Add the carrots and peas to the chicken and simmer until heated through, about 5 minutes.
13. Stir in the mint and season with salt.
14. Transfer the chicken to a platter and spoon the sauce over the top.

arbol chiles, boiling water, red chiles, lemongrass stalks, shallots, garlic, skinless, ground turmeric, cinnamon, kosher salt, peanut oil, ketchup, white vinegar, sugar, carrots, frozen peas, lightly packed mint leaves

Taken from www.foodandwine.com/recipes/sweet-and-sour-bangkok-style-chicken-chiles (may not work)