15 ml of olive oil - 1 tablespoon
4 g of minced garlic - 1 clove
120 g of coarsely chopped onion - 1/2 medium onion
150 g of finely chopped green bell pepper - 1/2 cup
120 g of grated carrot - 1/2 cup
60 g of tomato paste - 4 tablespoons
240 g of canned crushed tomatoes - 1 can
60 ml of water or dry white wine - 1/4 cup
1 teaspoon dried oregano
Salt and black pepper to taste
1 1/2 kg of chicken thighs
15 ml of olive oil - 1 tablespoon
4 g of minced garlic - 1 clove
120 g of coarsely chopped onion - 1/2 medium onion
150 g of finely chopped green bell pepper - 1/2 cup
120 g of grated carrot - 1/2 cup
60 g of tomato paste - 4 tablespoons
240 g of canned crushed tomatoes - 1 can
60 ml of water or dry white wine - 1/4 cup
1 teaspoon dried oregano
Salt and black pepper to taste
1 1/2 kg of chicken thighs
In a refractory form, mix the olive oil, garlic, onion, bell pepper, and carrot
Cover well and microwave on high for about 4 minutes, or until the vegetables are cooked but still crisp
Add the tomato paste and stir well
Join the crushed tomatoes, water, oregano, salt, and black pepper
Stir well
Arrange the chicken thighs with the skin facing down and the larger parts facing outwards over the vegetables and tomato sauce
Cover and microwave on high for about 25 minutes, or until the chicken is cooked through
Remove from the oven and let it rest, covered, for 10 minutes
Serve with polenta or rice
Serves 6.
