This Fiery Sweet Chicken Thighs dish combines my love of spicy hot Thai food with a sweet, almost barbecue-like sauce.
Before we go ahead, a few words about the chicken. It’s important to use skinless, boneless thighs as resistant to chicken breasts. They hold up better to the bold seasonings, are more saporous, and won’t dry out. Stay aware to trim off most of the fat so that they are pleasant to eat.
You have to coat chunks of chicken thigh with a chili garlic sauce to give the whole family’s dinner a little added kick (don’t worry though – it’s not volcanic on the heat scale, so it’s still an ideal delectable treat for any little ones)! Enjoy the fiery sweet chicken thighs with the sauce you would like to brush on!
Ingredients
- 2 tablespoons peanut oil
- 4 pounds boneless skinless chicken thighs
- 3 poblano peppers, chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3/4 cup apricot brandy or chicken broth
- 1/2 to 1 cup chili garlic sauce
- 2 to 3 tablespoons Thai red chili paste
Instructions
- Warm oil over medium-high heat in a large skillet. Brown chicken in batches. Shift to a 4- or 5-qt. slow cooker. Adjoin poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer.
- Detach from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from the pan. Mix in chili garlic sauce and chili paste; pour over chicken.
- Cook, enclosed, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.
Nutrition Facts
1 serving: 421 calories, 21g fat (5g saturated fat), 8g carbohydrate (5g sugars, 1g fiber), 43g protein. 152mg cholesterol, 611mg sodium.
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