Slow cooker Yats-inspired[1] Drunken Chicken.
Make light light roux (until slightly nutty smelling). Heat oil over medium heat and slowly add flour. Stir constantly.
| 112 g | vegetable oil |
| 65 g | flour |
Add onion, garlic, pepper and continue to saute until onion is transparent.
| 1 | onion |
| 1 tsp | minced garlic |
| 1 | poblano |
Add dry spices and mix.
| 1 tbsp | garlic powder |
| 1 tbsp | thyme |
| 1 tsp | black pepper |
| 2 tsp | cayenne pepper |
| 1 tsp | oregano |
| 1 tsp | paprika |
| 1 tbsp | salt |
| 1 tbsp | molasses |
Slowly add half of the diced tomato. Then add chicken, beer, and bread crumbs then gently mix. Cover with remaining diced tomato and add bay leaves.
| 850 g (30 oz) | diced tomatoes |
| 355 ml (12 fl oz) | beer |
| 800 g (1.75 lb) | boneless, skinless chicken thighs/breasts |
| 60 g | italian style bread crumbs |
| 4 | bay leaves |
Slow cook for 4 hours or until the chicken is very tender. Shred chicken and cook for one more hour. Serve over basmati rice or with garlic bread.