Hobo Tuesday (that's actually a Monday)

Tuesday is kickball night in the summer, and there is no way I'm going to be able to make anything when I get home from a double header tomorrow night. I'm going to be much more interested in beers and relaxation.

And with that, I decided to create my hobo submission this evening. I hope that Michelle and the other hobos can forgive me. Especially if I mention that on top of moving, there has been a bit of neck shitting in my neck of the woods lately.

To note, Whip It Up's spicy challenge fell on the same week as August's Hobo Challenge, the theme of which is also spicy food.


So I'm really not sure what to call this.

8 bone in, skin on chicken thighs, skins removed and reserved
2 tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1 28 oz can crushed tomatoes
1 tbs chipotle chili pepper
1 tbs paprika
1 tsp cinnamon
1 tsp cumin
3/4 tsp cayenne pepper
sprinkle of basil
1 green pepper, sliced
1 red pepper, sliced
salt and pepper

Heat olive oil in pan. When glossy, add the onion and saute until translucent, about 4 minutes. Add the garlic and saute for another minute. Add the chicken and brown on both sides, about 6 minutes. Add tomatoes, 1/2 can worth of water and spices. Bring to a boil and then reduce to a simmer and cover for about 40 minutes.

Turn off the heat, and remove chicken from pot. In a large bowl, shred the chicken away from the bones. Reserve bones for stock to be made in the future.

Return the shredded chicken to the tomato and spice mixture, bring heat back up to a simmer. Add the peppers, salt, pepper and add spices to taste. I ended up adding a decent amount more of all the spices - mostly because I've really been enjoying hot food lately. Serve when the peppers are cooked through, but still crisp.

Serve over brown rice.

And remember those chicken skins? Toss with olive oil, salt, pepper and the spices of your heart's desire. Lay flat on a baking sheet, place in an oven heated to 400 degrees until desired doneness. I like mine nice and crispy - I think it took about 20 minutes.

So good.

The cost breakdown:
3.81 lbs chicken thighs - $3.77 (on sale)
crushed tomatoes - $1.00
green pepper - $0.78
red pepper - $1.80
farm share onion - $0.50 (again, I don't really know what it's worth)
all the rest - pantry staples.

Total: $7.85
Servings: 5
Cost per serving: $1.57
A serving included...the spicy chicken stuff, brown rice and crispy chicken skin