Cooking Right

Succulent chicken thighs marinated and then simmered in a rich sauce that will keep you coming back for more. Quick and simple to make in 10" Chef's Gourmet Ski...llet that is part of the July Boom Bundle special! For Boom Bundle pricing and details, get in contact with a Dealer near you by clicking on the link in our bio. Catalina Chicken Ingredients: 1 cup ketchup 12 cup sugar 12 cup red wine vinegar 3 tbsp honey 2 tbsp Worcestershire sauce 12 cup chicken or vegetable stock 2 tsp smoked paprika 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp salt (optional) 1 tsp black pepper 4 chicken thighs, boneless, skinless 1 cup cherry tomatoes 1 red onion, diced Directions: Trim chicken thighs of excess fat and set aside. In a bowl, combine chicken stock, ketchup, red wine vinegar, Worcestershire sauce, and honey and whisk until smooth. Add the chicken and half of the marinade mixture into a Ziploc bag and chill in the refrigerator for 30 minutes - 1 hour. Preheat skillet over medium-high heat until several drops of water sprinkled in pan skitter and dissipate, approximately 5 - 7 minutes. Add chicken to the skillet and cover, cook for approximately 10 mins. When Vapo-Valve begins to click steadily, reduce heat to low. Once cooked, remove chicken and set aside. Add onions to the skillet and saute until they become translucent. While onions are cooking, add the smoked paprika, Italian seasoning, garlic powder, and sugar to the remainder of the sauce and whisk until smooth. Add sauce to the onions and simmer for approximately 5 minutes until thickened. Stirring occasionally, salt and pepper to taste. Add cherry tomatoes and chicken back into the skillet. Ensure to cover the chicken with the sauce so it can easily absorb the flavors and sauce. Cook for 5 minutes. Serve with wild rice or any vegetable of your choice. Tips: Cornstarch dissolved in some water and then added into the sauce can be used instead of the sugar as the thickener.

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