|This hearty recipe is tasty and a great meal for a family|
I have made this for my family countless times through the years. It is easy to make and clean up is a snap!
* Electric fry pan (preferred but not necessary)
* 4 lb. package chicken thighs thawed
* 2 lbs of new potatoes or any potatoes you like
* 1 large Onion
* Your favorite barbecue sauce
* Soy sauce
* red pepper sauce
* seasoned salt
* olive oil
* Frozen sugar peas (optional)
In a large electric skillet cover bottom generously with olive oil. Heat on a high setting 350-375 in electric skillet. In regular large skillet heat until oil crackles when a drop of water is dripped in pan.
Season skin side of all your chicken thighs and place skin side down in pan.
Fry skin side down for approximately 5-7 minutes until skin is getting a nice golden color to it. While it is skin side down, season the other side with your seasoned salt. Once the skin has formed this nice golden color, turn your thighs over and cook covered on the other side for an additional 5-7 minutes. The idea here is to brown your chicken meat well on both sides.
While your thighs are browning, wash and quarter your two pounds of red potatoes. Take one large onion, and chop it. The pieces can be as small or large as you like or omitted altogether if you don't like onions.
Once your chicken thighs are browned on both sides, (don't worry if they aren't cooked yet they aren't supposed to be). Put several tablespoons of soy sauce, and hot sauce in the pan with the chicken. Equal amounts are best of each. Add your potatoes, onion, and frozen peas. Stir until all are mixed in well with the chicken. Add around 2 cups of water. Cover.
Cook chicken and potatoes until potatoes are easily pierced with a knife. Chicken is cooked when there is no blood running after you stab at it with a fork close to the bone and juices are clear. Add one bottle of your favorite barbecue sauce. Simmer for an additional 5-7 minutes.