Drunken Chicken

食材

Ingredients

• 12 ounces Beer (Sierra Nevada Pale Ale)

• 2 pounds Boneless Skinless Chicken Thighs

• 4 tbsp Olive Oil

• 12 oz. can Tomatoes (stewed, diced, whole, etc.)

• 1 tsp kosher salt

• ¼ tsp Cayenne Pepper

• ½ tsp Chipotle Chili Powder

• ½ tsp Black Pepper

• ¼ tsp Crushed Red Pepper

• 1 tsp Ancho Chili Powder

• 1 tsp Smoked Paprika

• 1 rounded tsp Onion Powder

• 1 rounded tsp Garlic Powder

• 1 rounded tsp dried Thyme

• 1 rounded tsp dried Basil

• 1 rounded tsp rubbed Sage

• 1 tsp Sesame Seeds

• 2 whole Bay Leaves

• ¾ cup Bread Crumbs

• White Rice, To Serve

步驟

Preparation

Turn a medium sized slow cooker on low. Pour in beer, olive oil, bay leaves, and tomatoes.

Mix all of the spices, salt, and the bread crumbs together in a shallow bowl. Dredge the chicken thighs in the seasoning mixture and set aside. Pour the leftover seasonings into the slow cooker and stir to combine. Nestle the coated chicken thighs into the liquid in the slow cooker.

Cook on low for 4–6 hours.

When done, remove the bay leaves, shred the chicken. Taste for salt, adding more as needed. If sauce is too thin, transfer to a large shallow pan and simmer until sauce thickens to desired consistency.

Serve over white rice.

*Full disclosure notes

I added about 3/4 tsp of salt and about 1/4 tsp MSG. So I'm guessing on the 1 tsp kosher salt. I had three left over bone marrow bones in my fridge that I threw in and also about 1/2 cup of leftover homemade chicken stock. I may try again with a packet of gelatin next time, à la Serious Eats

The original recipe I linked to calls for Italian style bread crumbs, which I think is stupid, so next time I will just increase the salt and each "Italian" spice by about 1/4 tsp by using a rounded/heaping 1 tsp measurement, which is how I wrote it above. I haven't yet tested it this way.