Super Bowl Starters: Braised Chicken Thighs


(Photo Credit: Crop Bar and Bistro)

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One of the best parts of Super Bowl Sunday ... the food! We checked in with some of the area's top chefs for their favorite game day goodies. Crop Bistro and Bar's Steve Schimoler shares his recipe for chicken thighs:


(Photo Credit: Crop Bar and Bistro)
(Photo Credit: Crop Bar and Bistro)

-- Chicken Thighs, 8 pieces
-- Onion diced, 1 cup
-- Green peppers diced, 1 cup
-- Red pepper diced , 1 cup
-- Black beans, 2 cups
-- Chicken Stock/Broth, 2 cups
-- Tomato paste, 1 cup
-- Cider Vinegar, ½ cup
-- Honey, ½ cup
-- Jalapeno minced, 1 pepper
-- Garlic minced, 1 tablespoon
-- Crushed red pepper flakes, 1 tsp
-- Kosher Salt, 2 tsp or to taste
-- Black Pepper, 1 tsp
-- Cumin Powder, ½ tsp
-- Chili powder, 1 tsp


-- Lightly salt and pepper the skin of the chicken thighs and grill the skin side 'till browned
-- In a large sauté pan coat with oil and sauté the onions for 2 minutes.
-- Add the peppers and garlic and sauté for 2 minutes.
-- Add all remaining ingredients except the chicken and cook for 2 minutes
-- Add the chicken and cover with all the ingredients to smother the chicken.
-- Place the pan in a 300 degree oven and cook for 2 hours.
-- Serve and enjoy!

For more Super Bowl Starters, click here.

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