Uses:
food processor
Dutch oven
conventional oven
01.) 0.25 c olive oil (coat bottom of Dutch oven)
02.) 2-3 tbsp sugar (brown or white)
03.) 3 lb chicken thighs, bone-in and skin-on (6-8 pieces)(optional skinless/boneless)
04.) 2 Medium/1 Large onion, roughly chopped (preferably purple ones)
05.) garlic (3 cloves to whole head)
06.) 3-6 oz Tomato Paste (0.5-1 small can)
07.) 0.25 (+/-) c chicken stock powder (or 1 bouillon cube)
08.) 0.125-0.25 c White vinegar (any light vinegar will do)
09.) 1 tbsp dried oregano
10.) 2 tsp Worcestershire sauce
11.) 2 (+/-) tsp soy sauce
12.) 1 c finely chopped cilantro, (fresh coriander, not to be sub. w/ dried)
13.) Optionl: 2+ hot peppers [jalapeno (mild), Red Anaheim (medium) or Habanero (HOT!)], coarsely chopped
Method:
Using food processor, combine 4+5+12+13 into a (reasonably) uniform mixture and set aside. Preheat oven to 300 F. Heat (med) 1 & 2 in Dutch oven until white sugar browns or brown sugar raises: approx. 5 min (there will be some slight smoking). This makes the color of the sauce. Add 3, heat high covered: brown on all sides, approx. 5 min. This makes the color and texture of the chicken. Reduce heat to medium and sweat: approx 10 min. This gives the flavor, volume and moisture of the sauce. Rotate chicken pieces occasionally minimize burning. Add mixture from food processor and stir. In a separate container, mix: 6, 7, 8, 9, 10 and 11. Stir the mixture thoroughly into the liquid at the bottom of the Dutch oven. This thickens the sauce and adds flavor. Place Dutch oven in conventional oven at 300F for 90 min. This cooks chicken to a buttery soft texture: skin will become very soft and flavor will release from bones. Serve with rice, small size pasta, couscous or similar.