The Pioneer Woman

The Pioneer Woman

Sweet Heat Chicken Thighs

  • prep time75 min
  • total time 75 min
  • serves 4 - 6

An all-in-one meal made in a Dutch oven.

74 Ratings
Directions for: Sweet Heat Chicken Thighs


2 Tbsp salted butter

2 Tbsp olive oil

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 cup chicken stock

½ cup low-sodium soy sauce

¼ cup sherry

¼ cup brown sugar

2 Tbsp hoisin

2 Tbsp sesame oil

2 yellow onions, sliced

2 Tbsp chili paste

2 Tbsp minced ginger

3 cloves garlic, minced

4 scallions, sliced

1 small butternut squash, peeled and cubed (about 2 cups)

1 bunch kale, torn and stems discarded

¼ cup fresh cilantro leaves


1. Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

2. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.

3. Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.

4. Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

See more: Chicken, Dinner, Poultry, Vegetables

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