Directions
- 1Take three chicken thighs.
- 2Dry the chicken thighs with a paper towel.
- 3Season with salt and pepper on both sides.
- 4Heat butter in a pan.
- 5Place the thighs skin-down and fry for five minutes until golden brown.
- 6In the meantime, rinse the rice and pour water over it.
- 7Add salt, mix and cook until soft.
- 8Turn the chicken thighs over and fry for another five minutes.
- 9Chop the onion.
- 10Remove the chicken from the pan.
- 11Add a little oil and the chopped onion.
- 12Fry for two to three minutes.
- 13Add the garlic, pressed through a press, two or three cloves, and sauté for another two minutes until it releases its aroma.
- 14Add two tablespoons of flour and one to two teaspoons of paprika.
- 15Mix and pour in 200 ml of tomato sauce and 200 ml of chicken broth.
- 16You can replace it with water.
- 17Add one teaspoon of sugar and salt to taste.
- 18Bring to a boil, then place the thighs back into the pan.
- 19Pour over the sauce, cover and simmer over low heat for 40 minutes.
- 20Meanwhile, chop three tomatoes into cubes.
- 21Chop half a red onion.
- 22Chop some parsley.
- 23Grate one clove of garlic.
- 24Add salt to taste and drizzle with olive oil.
- 25Mix together.
- 26Place the thigh, cooked rice and salad on a plate.
Ingredients
- 3 chicken thighs
- salt
- pepper
- butter
- 1 szklanka rice
- 2 szklanka water
- 1 łyżeczka salt
- 1 onion
- vegetable oil
- 2 garlic cloves
- 2 łyżki all-purpose flour
- 1 łyżeczki paprika
- 200 ml tomato sauce
- 200 ml chicken broth
- 1 łyżeczka sugar
- do smaku salt
- 3 tomatoes
- 0.5 red onion
- parsley
- 1 ząbek garlic
- do smaku salt
- olive oil
Equipment
panpaper towelscooking potchopping boardknifespatula
Tips
- During stewing, turn the meat over from time to time.
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