It's Friday! I hope everyone has caught up on sleep after loosing an hour last weekend. As the end of my in class portion of pharmacy school quickly comes to an end I am finding myself very low on time especially when it comes to cooking for myself. This recipe was perfect because I was able to just throw everything in the crock-pot before school and come home to a fantastic meal. If you are ever in need to a fast recipe I highly recommend trying this one out, you will not be disappointed!
Ingredients
1 tsp olive oil
2 shallots, minced
6 garlic cloves, minced
3 tbsp brown sugar
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 bay leaves
1/2 cup chicken stock
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 lb chicken thighs
rice for serving
Lightly oil the inside of the crock-pot. Add shallots, garlic, brown sugar, cayenne, black pepper, bay leaves, chicken stock, soy sauce, and apple cider vinegar. Add the chicken and toss to combine. Cover crock-pot and cook on low heat for 6 hours. After six hours remove chicken thighs and place on a serving dish. Strain the remaining sauce into a pot. Cook over medium heat stirring frequently until reduced. Serve chicken over rice and top with reduced sauce.
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