1.5 kg of chicken thighs
1 teaspoon of salt or to taste
1/4 cup of corn oil or sunflower oil (60 ml)
One large onion (120 g), chopped
3 cloves of garlic, minced
3 fresh laurel leaves, chopped
1 tablespoon of fresh parsley, chopped
1 teaspoon of fresh thyme, chopped or 1 tablespoon of dried oregano, chopped
3 tablespoons of chopped fresh coriander
1 1/2 cups of water (360 ml)
1/2 cup of chopped fresh cilantro
2 tablespoons of chopped green scallions
1.5 kg of chicken thighs
1 teaspoon of salt or to taste
1/4 cup of corn oil or sunflower oil (60 ml)
One large onion (120 g), chopped
3 cloves of garlic, minced
3 fresh laurel leaves, chopped
1 tablespoon of fresh parsley, chopped
1 teaspoon of fresh thyme, chopped or 1 tablespoon of dried oregano, chopped
3 tablespoons of chopped fresh coriander
1 1/2 cups of water (360 ml)
1/2 cup of chopped fresh cilantro
2 tablespoons of chopped green scallions
Remove the skin from the chicken thighs and make a small incision in the thicker part
Season with salt
In a medium saucepan, heat the oil over high heat
Add the chicken and fry until golden brown and starting to stick to the bottom of the pan
Add the onion and garlic
Add the five herbs, 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 turns brown (about 35 minutes)
Turn off heat, add cilantro and scallions, and stir well
Taste and adjust salt if necessary
Serve immediately
(293 calories per serving.)
