1 1/2 kg of chicken thighs
1 tablespoon of salt
1/4 cup of cornmeal oil
3 cloves of garlic
1 chopped onion
3 sprigs of rosemary
1/2 tablespoon of thyme
1 tablespoon of oregano
3 tablespoons of chopped parsley
1 1/2 cups of water
1/2 cup of chopped green onions
2 tablespoons of chopped cilantro
1 1/2 kg of chicken thighs
1 tablespoon of salt
1/4 cup of cornmeal oil
3 cloves of garlic
1 chopped onion
3 sprigs of rosemary
1/2 tablespoon of thyme
1 tablespoon of oregano
3 tablespoons of chopped parsley
1 1/2 cups of water
1/2 cup of chopped green onions
2 tablespoons of chopped cilantro
Remove the skin from the chicken thighs and season with salt
In a medium pan, heat the cornmeal oil over high heat
Add the chicken thighs and fry until they brown and start to stick to the bottom of the pan
Mash the garlic and add it to the chicken along with the onion
Chop the rosemary, thyme, oregano, and parsley
Add the herbs to the chicken, one at a time, with a minute's interval between each addition
Add the water gradually, scraping the bottom of the pan, and bring to a simmer
Reduce heat, cover, and cook for 35 minutes or until the sauce is dark brown
Add the green onions and cilantro to the pan
Stir well
If desired, garnish with rosemary sprigs
Serve.
