Chicken Thighs With Tomato Sauce

85 mins
Serves 1
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Directions

  1. 1Take three chicken thighs.
  2. 2Take three chicken thighs.
  3. 3Take three chicken thighs.
  4. 4Dry the chicken thighs with a paper towel.
  5. 5Dry the chicken thighs with a paper towel.
  6. 6Dry the chicken thighs with a paper towel.
  7. 7Season with salt and pepper on both sides.
  8. 8Season with salt and pepper on both sides.
  9. 9Season with salt and pepper on both sides.
  10. 10Heat butter in a pan.
  11. 11Heat butter in a pan.
  12. 12Heat butter in a pan.
  13. 13Place the thighs skin-down and fry for five minutes until golden brown.
  14. 14Place the thighs skin-down and fry for five minutes until golden brown.
  15. 15Place the thighs skin-down and fry for five minutes until golden brown.
  16. 16In the meantime, rinse the rice and pour water over it.
  17. 17In the meantime, rinse the rice and pour water over it.
  18. 18In the meantime, rinse the rice and pour water over it.
  19. 19Add salt, mix and cook until soft.
  20. 20Add salt, mix and cook until soft.
  21. 21Add salt, mix and cook until soft.
  22. 22Turn the chicken thighs over and fry for another five minutes.
  23. 23Turn the chicken thighs over and fry for another five minutes.
  24. 24Turn the chicken thighs over and fry for another five minutes.
  25. 25Chop the onion.
  26. 26Chop the onion.
  27. 27Chop the onion.
  28. 28Remove the chicken from the pan.
  29. 29Remove the chicken from the pan.
  30. 30Remove the chicken from the pan.
  31. 31Add a little oil and the chopped onion.
  32. 32Add a little oil and the chopped onion.
  33. 33Add a little oil and the chopped onion.
  34. 34Fry for two to three minutes.
  35. 35Fry for two to three minutes.
  36. 36Fry for two to three minutes.
  37. 37Add the garlic, pressed through a press, two or three cloves, and sauté for another two minutes until it releases its aroma.
  38. 38Add the garlic, pressed through a press, two or three cloves, and sauté for another two minutes until it releases its aroma.
  39. 39Add the garlic, pressed through a press, two or three cloves, and sauté for another two minutes until it releases its aroma.
  40. 40Add two tablespoons of flour and one to two teaspoons of paprika.
  41. 41Add two tablespoons of flour and one to two teaspoons of paprika.
  42. 42Add two tablespoons of flour and one to two teaspoons of paprika.
  43. 43Mix and pour in 200 ml of tomato sauce and 200 ml of chicken broth.
  44. 44Mix and pour in 200 ml of tomato sauce and 200 ml of chicken broth.
  45. 45Mix and pour in 200 ml of tomato sauce and 200 ml of chicken broth.
  46. 46You can replace it with water.
  47. 47You can replace it with water.
  48. 48You can replace it with water.
  49. 49Add one teaspoon of sugar and salt to taste.
  50. 50Add one teaspoon of sugar and salt to taste.
  51. 51Add one teaspoon of sugar and salt to taste.
  52. 52Bring to a boil, then place the thighs back into the pan.
  53. 53Bring to a boil, then place the thighs back into the pan.
  54. 54Bring to a boil, then place the thighs back into the pan.
  55. 55Pour over the sauce, cover and simmer over low heat for 40 minutes.
  56. 56Pour over the sauce, cover and simmer over low heat for 40 minutes.
  57. 57Pour over the sauce, cover and simmer over low heat for 40 minutes.
  58. 58Meanwhile, chop three tomatoes into cubes.
  59. 59Meanwhile, chop three tomatoes into cubes.
  60. 60Meanwhile, chop three tomatoes into cubes.
  61. 61Chop half a red onion.
  62. 62Chop half a red onion.
  63. 63Chop half a red onion.
  64. 64Chop some parsley.
  65. 65Chop some parsley.
  66. 66Chop some parsley.
  67. 67Grate one clove of garlic.
  68. 68Grate one clove of garlic.
  69. 69Grate one clove of garlic.
  70. 70Add salt to taste and drizzle with olive oil.
  71. 71Add salt to taste and drizzle with olive oil.
  72. 72Add salt to taste and drizzle with olive oil.
  73. 73Mix together.
  74. 74Mix together.
  75. 75Mix together.
  76. 76Place the thigh, cooked rice and salad on a plate.
  77. 77Place the thigh, cooked rice and salad on a plate.
  78. 78Place the thigh, cooked rice and salad on a plate.

Ingredients

  • 3 chicken thighs
  • 3 chicken thighs
  • 3 chicken thighs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • butter
  • butter
  • butter
  • 1 szklanka rice
  • 1 szklanka rice
  • 1 szklanka rice
  • 2 szklanka water
  • 2 szklanka water
  • 2 szklanka water
  • 1 łyżeczka salt
  • 1 łyżeczka salt
  • 1 łyżeczka salt
  • 1 onion
  • 1 onion
  • 1 onion
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 łyżki all-purpose flour
  • 2 łyżki all-purpose flour
  • 2 łyżki all-purpose flour
  • 1 łyżeczki paprika
  • 1 łyżeczki paprika
  • 1 łyżeczki paprika
  • 200 ml tomato sauce
  • 200 ml tomato sauce
  • 200 ml tomato sauce
  • 200 ml chicken broth
  • 200 ml chicken broth
  • 200 ml chicken broth
  • 1 łyżeczka sugar
  • 1 łyżeczka sugar
  • 1 łyżeczka sugar
  • do smaku salt
  • do smaku salt
  • do smaku salt
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • parsley
  • parsley
  • parsley
  • 1 ząbek garlic
  • 1 ząbek garlic
  • 1 ząbek garlic
  • do smaku salt
  • do smaku salt
  • do smaku salt
  • olive oil
  • olive oil
  • olive oil

Equipment

panpaper towelscooking potchopping boardknifespatula

Tips

  • During stewing, turn the meat over from time to time.