What to make

Sriracha Chicken and Veggies – Ramadan Yummies

Sriracha Chicken and veggies in a pot

As part of Ramadan spirit,The Life Pile will suggest daily recipes that are easy and tasty. Today’s recipe is: Sriracha Chicken and Veggies Sriracha


6 bone-in, skin-on chicken thighs
4 Tablespoons unsalted butter
8 Cloves minced garlic
½ Chopped onion
4-5 Chopped small potatoes
1 Chopped green bell pepper
1/2 Cup brown sugar
1/2 Cup Sriracha
Salt and pepper
Sliced green onion to garnish

Season the chicken thighs with salt and pepper, and then sear them over 3 tablespoons of butter in a cast-iron skillet. Put the chicken skin side down so all the fat underneath melts away. Do this for 5-7 minutes. Then remove the chicken and put aside.

Drain the skillet, and add the remaining butter and let it melt. Throw in the garlic and onion for 1 or 2 minutes, then add the bell pepper and potatoes, and cook for 5 minutes.

Turn off the heat, return the chicken skin side up, and pour in an even mixture of the Sriracha and brown sugar.

Place the skillet in a pre-heated oven and roast for about 30 minutes under 200 degrees Celsius, or the chicken is fully cooked.

Garnish with some chopped green onion and enjoy!

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