4 slices of smoked bacon, cut into small pieces (60g)
1 kg of chicken thighs
1/2 teaspoon of salt
4 cloves of garlic, mashed
4 sprigs of rosemary, chopped
1 tablespoon of paprika
3 1/2 cups of water (840 ml)
For seasoning
1/2 cup of chopped green onion (40g)
1/2 cup of chopped parsley (35g)
4 slices of smoked bacon, cut into small pieces (60g)
1 kg of chicken thighs
1/2 teaspoon of salt
4 cloves of garlic, mashed
4 sprigs of rosemary, chopped
1 tablespoon of paprika
3 1/2 cups of water (840 ml)
For seasoning
1/2 cup of chopped green onion (40g)
1/2 cup of chopped parsley (35g)
In a large skillet, cook the bacon over medium heat until golden brown, stirring occasionally (approximately 2 minutes)
While the bacon is cooking, in a separate bowl, season the chicken thighs with salt, garlic, and rosemary
Add the chicken to the skillet and fry over high heat, stirring occasionally, until golden brown (about 10 minutes)
Add paprika, stir well, then add 1 cup of water (240 ml) and cook until the liquid has evaporated
Add another cup of water and let it simmer again
Add the remaining water, cover the skillet, and cook over low heat until the chicken is tender (about 15 minutes)
Transfer to a serving dish, sprinkle with chopped green onion and parsley, and serve immediately
315 calories per serving.
