Jalapeños for Pickling
3 lbs. chicken thighs / legs
1 large onion, chopped
1 jar (16 oz.) Wick-Ed Salsa
1 Tablespoon (or more) Brian's Medium Chili Powder
1 Tablespoon Garam Masala
1 teaspoon Saigon Cinnamon
2 teaspoons ground Ginger
1 small box frozen peas


Sautee onion in olive oil until transparent. Put onions in crock pot. Sautee chicken in same pan on both sides until brown. Put chicken in crock pot and top with spices and salsa. Cook on low (about 4-6 hours). Add peas just before serving.


Serve over saffron rice.