由Kipp Rix
在最长的时间里，我真正鄙视鸡肉。煮熟时，总是干的。皮肤是鸟类唯一具有任何风味的部分（出于“健康”的原因，人们总是剥落并扔掉最好的部分 - 皮肤）。四年前，我决定再尝试一下鸡肉，寻找方法来深入肉类。这是我座右铭的另一种“风味挤满鸡肉”的种类，“仅仅是因为您在繁忙的房子里工作并不意味着您必须为普通烹饪而定。您的船员的态度与所提供的餐点直接相关！”
This recipe is perfect for those shifts when you know you’re going to be busy and time is limited. The items can be placed in the slow cooker and allowed to cook on low all day unsupervised. Slow cooking allows the flavor of the red chili to cook deep to the bone (another flavor packed chicken). If you insist on being one of those “skin-free” people, please cook it with the skin on and toss after cooking. With the slow cooker, most of the fat is rendered off during the cooking but the bird remains so much more tender and moist. The secret to this recipe is allowing lots of time to cook, thus ensuring the meat is fall-from-the-bone tender and that the chili sauce (or enchilada sauce) has time to reduce, allowing the flavors to build and intensify. Time permitting, I first grill the chicken, not to cook it through but to char the outside, adding a deeper and smoked layer of flavor.
I also enjoy this recipe because of its versatility when serving; it can be served as is along with sides (as pictured); the meat can be shredded from the bone and used to make tacos, burritos, and enchiladas; and it is a fantastic topping for a green salad.
购物清单（4）
8 chicken thighs or 4 leg quarters
Bar R调味式混合物（在本文末尾遵循的食谱）
28盎司。可以红辣椒酱（我更喜欢拉斯帕尔马斯的味道）
侧选项
混合的诺曼底混合蔬菜
西班牙米饭和豆豆
烤南瓜和红铃辣椒
土豆或面食沙拉
番茄和鳄梨沙拉
烹饪方向
1.调味鸡肉与酒吧R调味料混合物。
2.如果要预磨鸡肉，请用中高火烹饪，直到鸡肉被充分烧焦（未燃烧）。
3.将鸡肉放在慢炖锅中，然后用红辣椒酱覆盖鸡肉。
4.将炊具在高设置上打开以使混合物达到温度，然后转到中等温度，然后让鸡肉不受干扰地煮8-10小时。
5.用勺子从锅中取出鸡肉，因为肉将从骨头上掉下来。
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酒吧R调味料
我工作并调整了这种香料混合物一年多，使风味混合平衡达到完美。它最初是作为我们酒吧牛排的调味式混合物（在草稿杂志上）的调味料，这是我们餐饮公司的专业。混合所有香料并将其存放在密封的容器中。
2汤匙洋葱粉
2汤匙粗糙的黑胡椒粉
2 tablespoons smoked sea salt
2汤匙红辣椒粉
1汤匙红辣椒片
2汤匙烟熏辣椒粉
2汤匙大蒜粉
1汤匙干的百里香粉被压碎
¼大汤匙辣椒
Kipp里克斯已经17年的消防服务, working as a volunteer with both Dona Ana County and currently San Juan County Fire as an Asst. District Chief. Presently he is also a career fire fighter with Farmington Fire Department (five years). Kipp has published two Fire House Cook Books (Fire House Publications, LLC –www.fhpllc.net）并利用一部分收益来支持消防员需求的捐款，并在消防员生存的艺术和技能中训练消防员“活着”。2010年，基普（Kipp）成为消防科学计划中圣胡安学院（San Juan College）的兼职讲师，并成为埃迪·塞尔（Eddie Sell）的特色厨师FireHouseChefs.com。
