3 lbs. skinless boneless chicken thighs
2 tablespoons extra virgin olive oil
32 oz. low sodium chicken stock
¼ cup hickory barbecue sauce
1 tablespoon tomato paste
¼ teaspoon ground coriander
¼ teaspoon dried thyme leaves
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon chipotle chili powder
2 bay leaves
Salt and pepper
Preheat oven to 375 degrees. Cut away excess fat from chicken, arrange in a platter and lightly salt and pepper one side.
In a heavy pot, heat olive oil over medium high heat. Working in batches, add chicken to pot, seasoned side down.
While it’s browning, season the other side with salt and pepper. Once one side has browned and is no longer stuck to the pot, turn and brown the other side for a few minutes.
Set chicken aside. Working in the same pot while keeping the heat on medium hit, add chicken stock a little at a time until you have removed all of those savory bits from the bottom of the pot. Then pour remaining stock.
Add barbecue sauce and tomato paste, and mix well.
Add remaining spices (thyme, coriander, garlic, onion, chipotle chili and bay leaves. Mix well.
Submerge chicken, cover and place in the oven for one hour.
Remove from oven. Chicken will have a light caramel color. Discard bay leaves.
Place chicken in a deep serving platter and pour sauce over chicken.
Serve over white rice or roasted vegetables.
Make Kitchen Sink Chicken the center of attention this Easter Sunday.