Due to over whelming demand....well, by two people anyway....my recipe for Drunken chicken
2 trays/ 24 pieces skinless chicken thighs with or without bone your choice
On a frying pan/electric grill/ BBQ/smoker any way you want to cook them your not hurting my feelings
EVOO cook surface
Cover thighs in dry rub of your choice and fry each side for 5-7 minutes
In a large pot:
- 1 tall boy of red beer
- 2 cups chicken stock
- couple dollops whorchester sauce
- 2/3/4 tablespoons of dry rub
- 1 bottle BBQ sauce
- 1 cup Ketchup
None of these ingredients is written in stone, you want to sub or add things like hot sauce be my guest.
Bring to a boil and reduce to a simmer, add the cooked chicken thighs and simmer for 1.5 hours to 2 hours more if you want
Slice up an onion and cube up green/red/yellow/orange peppers and add them depending on how well you want them cooked, firmer or mushy.
Serve on a bed of rice or whatever floats your boat.
This is an unscientific recipe as you will find in any cook book, does take some time to prepare but its a fav in this house.
Please enjoy, Brad
2 trays/ 24 pieces skinless chicken thighs with or without bone your choice
On a frying pan/electric grill/ BBQ/smoker any way you want to cook them your not hurting my feelings
EVOO cook surface
Cover thighs in dry rub of your choice and fry each side for 5-7 minutes
In a large pot:
- 1 tall boy of red beer
- 2 cups chicken stock
- couple dollops whorchester sauce
- 2/3/4 tablespoons of dry rub
- 1 bottle BBQ sauce
- 1 cup Ketchup
None of these ingredients is written in stone, you want to sub or add things like hot sauce be my guest.
Bring to a boil and reduce to a simmer, add the cooked chicken thighs and simmer for 1.5 hours to 2 hours more if you want
Slice up an onion and cube up green/red/yellow/orange peppers and add them depending on how well you want them cooked, firmer or mushy.
Serve on a bed of rice or whatever floats your boat.
This is an unscientific recipe as you will find in any cook book, does take some time to prepare but its a fav in this house.
Please enjoy, Brad
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