HEALTH

Easter Sunday Recipe: Kitchen Sink Chicken
Make Kitchen Sink Chicken the center of attention this Easter Sunday.
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Kitchen Sink Chicken Ingred

Ingredients:
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

Kitchen Sink Chicken Step 1

Step 1:

Preheat oven to 375 degrees. Cut away excess fat from chicken, arrange in a platter and lightly salt and pepper one side.

Kitchen Sink Chicken Step 2

Step 2:

In a heavy pot, heat olive oil over medium high heat. Working in batches, add chicken to pot, seasoned side down.

Kitchen Sink Chicken Step 3

Step 3:

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.

Kitchen Sink Chicken Step 4

Step 4:

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.

Kitchen Sink Chicken Step 5

Step 5:

Add barbecue sauce and tomato paste, and mix well.

Kitchen Sink Chicken Step 6

Step 6:

Add remaining spices (thyme, coriander, garlic, onion, chipotle chili and bay leaves. Mix well.

Kitchen Sink Step 7

Step 7:

Submerge chicken, cover and place in the oven for one hour.

Kitchen sink chicken step 8

Step 8:

Remove from oven. Chicken will have a light caramel color. Discard bay leaves.

Kitchen Sink Chicken step 9

Step 9:

Place chicken in a deep serving platter and pour sauce over chicken.

Kitchen Sink Chicken Step 10

Step 10:

Serve over white rice or roasted vegetables.

Easter Sunday Recipe: Kitchen Sink Chicken

Make Kitchen Sink Chicken the center of attention this Easter Sunday.

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