It’s named after one of the most wildest streets in the country let alone Louisiana and New Orleans. The key ingredient – whiskey.
I’ve always viewed it as mall food. You know, one of the food places in the food court to whose sole purpose is to feed hungry masses of shoppers on a daily basis. And you can hardly ever find this food outside of the mall unless it’s a fast food giant like Wendy’s or Subway, or Taco Bell, or Arby’s or something. The mall I went to all my life that I used to know like the back of my hand, has this place. And they always had those free samples. I would go through the food court eating these free samples. It tasted so yummy. The tanginess, the bourbon, the chicken. So yummy. Pair it with some rice and I would be in heaven.
They don’t have Bourbon Chicken where I live now. It’s sadness. Which means, I have to learn how to make it. Off to the internet I went comparing at least 10 different recipes. One had honey in it. Hmmm….
And then as I was making it, I thought I had picked up the ginger but it turned out it was the cinnamon.
Really Michelle? First the porcupines, now this. Ugh.
I shouldn’t cook during the end of the semester when everything is due. I really shouldn’t. Thank god the stove isn’t plugged in. I might have burned down the house. Bryan probably would have loved that, except we don’t have homeowners insurance on it yet.
I was too tired, and out of ketchup, to remake the sauce. So into the crockpot it went.
Slow Cooker Borubon Chicken
2 1/2 pounds boneless skinless chicken thighs
1 red onion, diced
4 cloves garlic, chopped
1/4 teaspoon ground ginger
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup bourbon
3 tablespoon low-sodium soy sauce
2 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1 1/2 teaspoon salt
2 tablespoon water
2 tablespoon cornstarch