Vietnamese · Soup

Pan-Seared Chicken Thigh with caramel and pepper

The kind of Vietnamese plate you make on repeat. caramel and pepper, a proper sear, and a finish of fresh herbs.

4.6 from 3,723 cooks

Prep20 min

Cook25 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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