Jalapeno Chicken

Ingredience

• 2 Ibs. Boneless skinless chicken thighs or breasts

• 2 T olive oil

• 1 t kosher salt

• 1 t black pepper

• 1 t garlic powder

• 1 t smoked paprika

Sauce

• 1 cup low sodium soy sauce

• 1/2 cup jalapeno brine, from jarred jalapeno slices

• 1/2 cup water

• 1/2 cup light brown sugar

• 4 cloves garlic, minced

Additions

• 3 T olive oil, for cooking chicken

• 1/4 cup jalapeno slices, from jarred jalapeno slices

Pokyny

1. Clean, pat dry, and trim excess fat from chicken. Cut into bite-sized pieces.

2. Add chicken to a bowl and coat with olive oil, salt, black pepper, garlic powder, and smoked paprika. Mix around well to ensure all pieces of chicken are

coated. Then, set aside.

3. For the sauce, in a separate bowl, combine and mix soy sauce, jalapeno brine, water, brown sugar, and minced garlic.

4. In a skillet on medium heat, once the skillet is brought to temperature, add in olive oil. Next, add in chicken. Cook chicken for about 2-3 minutes each or until seared crust forms and is cooked evenly through. Then, set the chicken

aside.

5. To reduce sauce it is best to use a wide skillet or pot as it will reduce faster. Pour sauce mixture into a skillet on medium heat, bring to a high simmer, and frequently stir. While reducing the sauce, we are aiming to thicken it. The sauce will appear "foamy", this should take on average about 10 minutes to reach this point. The sauce should be thick enough to coat the back of a spoon.

6. Once the sauce is thickened, slightly reduce the heat, then add in cooked chicken. Toss chicken in the sauce for about 2 minutes. Then, add in jalapeno slices and mix in for another minute. Remove from heat and enjoy.