From the Kitchen of Tammy Gibbins (and a few other people)
2.5 pounds boneless, skinless chicken thighs
1/2 cup oil
1/2 cup flour
1 14.5-ounce can of diced tomatoes (petite is fine too)
1 14.5-ounce can of tomato sauce
1 12-ounce can/bottle of beer
2 tablespoon garlic powder
1 tablespoon thyme
1 teaspoon black pepper
1 teaspoon white pepper
1 1/2 teaspoons cayenne pepper (more or less depending on heat you desire)
1 teaspoon oregano
1 teaspoon file powder
1 teaspoon paprika
1 tablespoon salt
1 tablespoon molasses
4 bay leaves
In a heavy pot, heat oil on medium, then add your flour. Mix and cook until your roux is the color of peanut butter. When your roux is a nice brown, add all your ingredients except for the chicken. Stir.
In a crock pot, place your chicken. Then pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken. Serve over white rice, or garlic bread.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]