✤1 tbsp vegetable oil
✤4 cloves garlic, minced
✤1/2 large yellow onion, diced (~100g)
✤1 tbsp brown sugar
✤2 tsp salt
✤1 tsp black pepper
✤pinch of cayenne
✤2 lbs boneless, skinless chicken thighs
✤3/4 cup (204g) ketchup
✤1 tbsp (15g) Dijon mustard
✤1 tsp Worcestershire sauce
✤1 tbsp hot sauce of choice
✤1 cup water
✤2 tbsp (~26g) green onions, thinly sliced
✤1/2 cup (~50g) jalapeño, diced
❖In a large stock pot, add the oil, and then in THIS order add: garlic, onion, sugar, salt, pepper, cayenne, chicken, ketchup, Dijon, Worcestershire & hot sauce.
❖Place over high heat and wait until you hear the garlic sizzle, about 30 seconds. Let the garlic sizzle for 30 seconds before adding the water.
❖Now, stir everything together and wait for mixture to boil. Reduce heat to medium-low and simmer uncovered about 90 minutes, until chicken falls apart.
❖Stir in green onions & jalapeño and cook 3-5 minutes more, until just tender.
