1.5 kg boneless chicken thighs
1 tablespoon of salt
1/4 cup of corn or sunflower oil (60 ml)
1 large onion (150 g) chopped
3 cloves of garlic crushed
3 sprigs of rosemary chopped
1/2 teaspoon of thyme crushed
1 tablespoon of fresh parsley chopped
3 tablespoons of fresh cilantro chopped
1 1/2 cups of water (360 ml)
1/2 cup of fresh parsley chopped
2 tablespoons of green onions chopped
Fresh thyme for garnish
1.5 kg boneless chicken thighs
1 tablespoon of salt
1/4 cup of corn or sunflower oil (60 ml)
1 large onion (150 g) chopped
3 cloves of garlic crushed
3 sprigs of rosemary chopped
1/2 teaspoon of thyme crushed
1 tablespoon of fresh parsley chopped
3 tablespoons of fresh cilantro chopped
1 1/2 cups of water (360 ml)
1/2 cup of fresh parsley chopped
2 tablespoons of green onions chopped
Fresh thyme for garnish
Season the chicken thighs with salt
In a medium saucepan, heat the oil over high heat
Add the chicken and fry until it browns and starts to stick to the bottom of the pan
Add the onion and garlic and stir well with a wooden spoon
Add the rosemary, thyme, parsley, and cilantro one at a time, with a 1-minute interval between each addition
Gradually add the water, scraping the bottom of the pan
Reduce heat, cover, and cook until the sauce is dark (about 35 minutes)
Add the parsley and green onions and stir well
Transfer to a serving dish and garnish with fresh thyme
Serve immediately
293 calories per serving.
