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Recipes

Sticky Pomegranate & Ginger Chicken

By Campbell's

5.0

(1)

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Use extra stock in place of water for the most flavorful rice and grains.

Recipe information

  • Total Time

    40

  • Yield

    4 - 6 servings

Ingredients

8

bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt and fresh ground pepper

4

tablespoons vegetable oil

3

large shallots, thinly sliced

3

garlic cloves, thinly sliced

One 2-inch piece of ginger, peeled and julienned

1

/3 cup packed light brown sugar

1

cup Swanson Chicken Stock

3

tablespoons rice vinegar

1

tablespoon fish sauce

1

tablespoon pomegranate molasses

1

jalapeño, sliced

1

/2 cup pomegranate arils

1

/2 cup fresh cilantro leaves

Need to make a substitution?

Preparation

  1. Step 1

    In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.

    Step 2

    Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.

    Step 3

    Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.

    Step 4

    Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.

    Step 5

    Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.