Fiery Sweet Chicken Thighs

• 2 tablespoons peanut oil
• 4 pounds boneless skinless chicken thighs
• 3 poblano peppers, chopped
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3/4 cup apricot brandy or chicken broth
• 1/2 to 1 cup chili garlic sauce
• 2 to 3 tablespoons Thai red chili paste

1. In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer.
2. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken.
3. Cook, covered, on low until a meat thermometer inserted into chicken reads 165u0b0, 4-5 hours.

peanut oil, chicken thighs, peppers, onion, garlic, apricot brandy, chili garlic, red chili paste

Taken from www.tasteofhome.com/recipes/fiery-sweet-chicken-thighs/ (may not work)