Bourbon Chicken

• 1 lb chicken thigh
• 2 bell peppers
• 2 stalks celery
• 2 -3 hot chili peppers
• 1 onion
• 4 garlic cloves
• 1 tablespoon paprika
• 1 tablespoon dried thyme
• 2 teaspoons salt
• 1 teaspoon pepper
• 14 cup Bourbon
• 14 cup water
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 3 teaspoons vegetable oil, separated

1. salt chicken thighs and liberally sprinkle with pepper.
2. dice onions, mince garlic and chop celery and peppers.
3. put about 2 tsp oil in a hot pan.
4. sear the thighs and remove.
5. sweat vegetables.
6. if needed, add remaining tsp of oil.
7. when veggies are nicely softened, deglaze pan with chicken broth.
8. add spices and bring to a simmer.
9. cut chicken into bite-sized pieces and add back to pan, including any juices on the plate.
10. add bourbon.
11. if you're the type, ignite with a lighter and watch out!
12. if you're that other type, breathe in deeply.
13. otherwise, just open a window and let the alcohol escape.
14. thoroughly mix corn starch with the water and add to pan.
15. bring back to simmer and thicken.
16. adjust seasoning.
17. serve with rice or in a bread-bowl.
18. I prefer brown rice.
19. A little vinegar is nice on top, or some chopped parsley.

chicken thigh, bell peppers, stalks celery, peppers, onion, garlic, paprika, thyme, salt, pepper, bourbon, water, cornstarch, chicken broth, vegetable oil

Taken from www.food.com/recipe/bourbon-chicken-289845 (may not work)