1.5 kg of boneless chicken thighs, skin removed
1 tablespoon of salt
1/4 cup of corn oil or sunflower oil (60 ml)
1 large onion (150 g) chopped
3 cloves of garlic, minced
3 sprigs of rosemary, chopped
1/2 teaspoon of thyme, chopped
1 teaspoon of parsley, chopped
3 tablespoons of fresh chives, chopped
1 1/2 cups of water (360 ml)
1/2 cup of fresh cilantro, chopped
2 tablespoons of green onion, chopped
Fresh rosemary sprigs (for garnish)
1.5 kg of boneless chicken thighs, skin removed
1 tablespoon of salt
1/4 cup of corn oil or sunflower oil (60 ml)
1 large onion (150 g) chopped
3 cloves of garlic, minced
3 sprigs of rosemary, chopped
1/2 teaspoon of thyme, chopped
1 teaspoon of parsley, chopped
3 tablespoons of fresh chives, chopped
1 1/2 cups of water (360 ml)
1/2 cup of fresh cilantro, chopped
2 tablespoons of green onion, chopped
Fresh rosemary sprigs (for garnish)
Season the chicken thighs with salt
Heat the oil in a medium saucepan over high heat
Add the chicken and cook until browned and starting 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 chives one at a time, stirring well between each addition
Gradually add the water, scraping the bottom of the pan
Reduce heat, cover, and cook until the sauce is dark brown (about 35 minutes)
Add the cilantro and green onion and stir well
Transfer to a serving dish and garnish with fresh rosemary sprigs
Serve immediately
293 calories per serving.
