This easy one-pan chicken thigh recipe is loaded with flavor! Add a side of vegetables and rice, and you'll have a complete meal.
Recipe by: Mayumi Tavalero
Recipe Serving Size10people
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove, Whisk
10chicken thighswith skin and bone
¼teaspoonground black pepper
For the orange sauce:
¾cuporange juicedfresh, squeezed from 3 large oranges
3teaspoonarrowroot powderor tapioca starch
2teaspoontoasted sesame seeds
Season chicken thighs with salt and pepper.
Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
Remove lid and allow sauce to simmer for a thicker consistency if desired.
Heat in microwave on full power until heated through.