Hellfire Chicken and Broccoli
When I’m sick, I want spice. I want my nose running, my tongue burning, and my eyes tearing up. It’s not pretty, but it’s the only thing I can think about when I’m down with a cold. And around this time of year, I tend to come down with something. When that happens, this spicy chicken and broccoli dish gets me back on track.
Now, I understand that spice is relative. I learned this when I went to Europe and ate real Indian food for the first time. You know, the kind of Indian food that hasn’t been toned down to appeal to the masses. I’d thought that I knew what heat was, but I quickly learned that all the spicy food I’d ever eaten was child’s play compared to those dishes.
Now, I have a pretty moderate spice tolerance, which is what I designed this recipe around. So, if you know you like things extra spicy, feel free to take this recipe and add in one more tablespoon of sriracha or a little bit of Thai chili, or any other source of heat that you prefer. If your tastes tend to lean toward the bland, then this dish will seem very hot to you. If that’s not something you’re interested in, take away up to 2 tablespoons of sriracha and add in a tablespoon of minced garlic to bring in an extra layer of flavor.
This is how you tell your stuffy nose to shove it.
Rice or Rice Noodles (Optional)
1 Tablespoon Olive Oil
1 Pound Chicken Thighs, Bone In and Skin On
1 1/2 Cups Broccoli, Chopped
1/8 Teaspoon Pepper
1 Cup Chicken Stock
1 1/2 Tablespoons All Purpose Flour
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Honey
3-4 Tablespoons Sriracha Sauce
1 Egg Yolk, Whisked
If you want to add rice or noodles to this dish, get them boiling before you start the rest of the dish.
To cook the chicken thighs, toss them into a large skillet with the olive oil over medium heat and cook through. Remove from heat and cube. While you do this, toss your chopped broccoli into the skillet and season with the pepper. (Don’t add salt, the soy sauce has plenty). Once the Broccoli is softened, add the chicken back in, stir, and set aside.
For your sauce, add in 1/4 Cup stock with flour over medium heat. Whisk flour into stock and warm until it thickens. Slowly add in the rest of the stock. Add in rice vinegar, soy sauce, honey, and sriracha. Whisk together until combined. Add a dash of the sauce to the whisked egg yolk to temper it, then pour the egg into the sauce and whisk.
Once the sauce is done, remove from heat and drizzle over your chicken and broccoli. Serve hot.
This dish is quick, coming together in about half an hour. If you’re really, really sick, you can probably coax your loving significant other into making it for you. Not saying that I’ve done that, just saying it can be done.
As the weather continues to get warmer, Moosie and I are out exploring more and more. The Fiance and I are in the beginning stages of wedding planning. In a mere matter of weeks, we will be foraging with friends and planning our first camping trips of the year.
In other words, life is good, stuffy nose or not.
Until next time, feel good.