Friday, April 18, 2008

Country Crispy Chicken Thighs

1 lb Chicken Thighs Bone In
Black Pepper
Garlic Powder
Chili Powder
Bell Peppers, 1 cup
Red or white onion, 1/2 cup
Garlic, 8 cloves, I love garlic
Olive Oil
Soul Seasoning (Family Dollar)

Preheat over to 400 degrees.

Clean, rinse, leave skin on and let chicken thighs dry
Sprinkle dry seasonings on both sides (to taste) I tend to over season, I'll explain later :)
Then set chicken aside. You can also season hours ahead of time and place in the fridge.

Chop peppers, onions and garlic, you can leave the garlic whole pieces. Be sure to chop on the big side, about 1 square inch, as not to over cook before adding the chicken.

Heat up skillet, add olive oil, once the pan starts to smoke add in your bell peppers, onions and garlic, let that cook for about 3 minutes, push to side of skillet and add Chicken, first skin down then turn over when it browns. Once the non-skin side is brown, add about one cup of cold water and place in middle rack of oven. Let that cook for about 45 minutes. You can test it by slicing down the middle of the biggest piece to make sure there is no pink inside.

Serve on plate with mashed potatoes, pour that yummy well seasoned sauce over the mashed potatoes, you can also serve steamed broccoli.


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