Pineapple Red Chili Chicken
Ingredients:
- 5 lbs. chicken thighs, bone in, skin on half of them
- 2 tablespoons Extravagonzo Red Chili Culinary Oil
- 2 tablespoons Extravagonzo Roasted Garlic Oil
- 1 tablespoon White Balsamic Vinegar
- 6 oz. Roasted Pineapple & Habanero Dip
- 2 Serrano peppers, minced
- 1½ teaspoon crushed red pepper
- ½ teaspoon dried ground sage
- Fresh ground black peppercorns
- Sea salt, unrefined
Directions:
- On the stove top on medium heat, add 1+ tablespoon each Extravagonzo Red Chili Culinary Oil and Extravagonzo Roasted Garlic Oil to a 5 quart saucepan
- Swish oils around to coat bottom and lower sides of saucepan
- Add minced Serrano, a good bit of fresh ground black pepper, sea salt, sage, and crushed red pepper to the oil and let sauté until Serranos are soft, but not browned
- Add Roasted Pineapple & Habanero Dip and bring to low boil
- Add chicken (I remove the skin from only about half of the pieces, some fat is good for you, contrary to what the media tells you)
- Drizzle the White Balsamic Vinegar onto the chicken in the saucepan
- Cook for approx 30 minutes on a medium-low boil, turning/stirring the chicken frequently
- I cover it with a splatter screen
- If using a lid, keep lid offset to allow the liquids to reduce
- Add more black pepper and sea salt if you like throughout the cooking process
- Add remaining Extravagonzo Oil and reduce heat to low boil or fast simmer for an additional 10-15+ minutes until chicken is cooked through, stirring to cook all pieces evenly through
- Liquids should reduce to the consistency of thin syrup while cooking; they will thicken more when cooled, if reducing too quickly, lower heat and/or add more juice or water, sparingly.
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