Xinjiang Big Plate Chicken
Tender chicken thighs braised with potatoes and peppers in a fragrant tomato-spice sauce. A complete one-pan meal with bold flavor and minimal prep.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken dry. Season both sides with salt and black pepper.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
Step 3
Working in batches, sear chicken skin-side down until golden, ~4 min per side. Transfer to a plate.
Step 4
Add garlic and ginger to the pan. Stir until fragrant, about 30 seconds.
Step 5
Return chicken to the pan. Add potatoes, crushed tomatoes, soy sauce, Sichuan peppercorns, and 1 cup water.
Step 6
Bring to a simmer, cover, and cook for 25 minutes until potatoes are tender.
Step 7
Uncover, add bell peppers, and simmer uncovered for 8 minutes until peppers are tender-crisp.
Step 8
Taste and adjust salt and soy sauce. Serve directly from the skillet.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- chef's knife
- cutting board
- wooden spoon or spatula
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
