When the hubby’s brother and her wife came over for dinner recently, I decided that this was the recipe I was going to serve. After making it a few times, I had it pretty well as perfect as it was going to be. As soon as they walked in the door they commented on how good it smelled. Then, when they finally had the time to try it, I think I actually heard them gasp in delight at how tasty it was. My sister-in-law couldn’t get a piece of paper and pen fast enough to write this one down. Check out what they are saying about this recipe over at Dinner, then Dessert:
“This turned out gorgeous.”
It’s tasty and it looks good, making it excellent for entertaining with!
Ingredients
6 chicken thighs bone and skin on
3 green onions from tip to tail with root trimmed
1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined
1/3 cup La Choy soy sauce
1/4 cup Heinz distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon Domino brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Instructions
Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
Add the chicken to the slow cooker skin side up and pour the sauce over the chicken. Cook on low for 8 hours.
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Quick Tip:Leave the seeds and ribs in the jalapenos for a super spicy version.
Thanks again to Dinner, then Dessert for this simply delicious recipe.
