Breasts are dry.

No, seriously. Chicken breasts are generally a dry flavorless piece of meat. They are popular because they provide an easy fat free protein source. From a flavor standpoint they bring about the same things to the table as caulk, that is to say, not much. I find the most flavorful and underused piece of chicken to be the thigh. While it’s true the thigh has a slightly higher fat content than a breast, we all know that fat = flavor. Not only that, but the thigh is easy to cook, stays moist and has a deeper chicken flavor. Thighs are great for grilling or roasting because they don’t dry out. In this recipe I’ve braised them, mostly because it’s a tasty way to prepare chicken, but also because I’m on a braising kick. To braise is to cook something in a small amount of liquid for a long time. The following is my recipe for spicy braised chicken thighs.

4 bone in chicken thighs with skin on

1 12oz can chopped tomatoes

1 large onion sliced

2 cloves garlic minced

1 cup of chicken broth

1-2 jalapenos minced

1-2 chipotle peppers from a can, minced

Parsley for garnish

Salt and pepper to taste

1 tbs. olive oil

*Chipotle peppers are just smoked jalapenos, they can be found canned in the international foods section of the supermarket

Preheat the oven to 375 degrees. Dry the chicken thighs and season them on both sides with salt and pepper. Turn on a burner to medium-high heat and place on it a heavy bottom pot or Dutch oven. Add the oil to the pot. Once it begins to smoke add the thighs skin side down. Once they brown flip them over and brown the other side, 10-12 mins. Remove the thighs to a plate. Drain any extra grease, reserving enough to sauté the remaining vegetables. Place the pot back on the heat, reduce the heat to medium and add the onions, garlic and jalapenos. Once they soften and become translucent, 5 mins, add the chicken broth, tomatoes and chipotle peppers. Stir and add salt and pepper to taste. When the mixture comes to boil, add the chicken thighs and cover. Place the pot in the oven and cook for one hour. To serve pull the thighs out of the braising liquid and spoon some of the tomatoes and onions over the top. Serve with rice. Garnish with chopped parsley.