Stewed chicken thighs in a frying pan in tomato sauce

Juicy, bright, the most delicious, appetizing - just cook! Stewed chicken thighs in a frying pan will serve as an excellent option for a quick and hearty dinner. You can serve them as an independent dish or with a side dish, a salad of fresh vegetables. Boiled rice or pasta will perfectly complement the chicken.

Pearl

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Chicken thighs

Onion (large or 2 medium-sized)

Garlic

to taste

Tomato paste

Starch

Vegetable oil

Soy sauce

Sugar

Water

1.5

Salt

to taste

Ground black pepper

to taste

Greenery (for submission)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 43 % 13 g

Carbohydrates 10 % 3 g

174 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to put out chicken thighs in a frying pan? Prepare all the necessary products. If you have frozen chicken, then it should be thawed beforehand. Remove the remaining feathers from the thighs, rinse the pieces of meat and dry with paper napkins. There should be no excess moisture on the chicken, this is very important. Sprinkle the chicken on both sides with a small amount of salt and massage it evenly over all the pieces.
Step 2:
Peel the onion and garlic, rinse and dry.
Step 3:
Heat vegetable oil in a frying pan with high edges. Send the thighs to fry. Cook the chicken over high heat until a golden appetizing crust appears, then turn the pieces over and fry for about 2-3 minutes, until the same crust forms on the other side. Place the thighs in a separate plate.
Step 4:
In the frying pan where the chicken was fried, send the onion, cut into large cubes and garlic, chopped arbitrarily. Cook, stirring constantly, for about one to two minutes, until the onion is soft and a characteristic aroma appears.
Step 5:
Add tomato paste, soy sauce, a mixture of ground peppers (or ground black pepper), sugar and salt to the onion. You can add your favorite spices to taste at this stage.
Step 6:
Stir starch into 1/4 stack. water. Pour the remaining water and diluted starch into the pan. Mix everything well, bring to a boil and leave for one to two minutes.
Step 7:
Add fried chicken thighs to the sauce. Stir so that the meat is completely immersed in the tomato sauce. If necessary, pour a spoon over each thigh separately. After re-boiling, reduce the flame to a minimum, cover the pan with a lid and simmer until the chicken is ready (35-40 minutes).
Step 8:
Sprinkle the finished dish with fresh herbs, chopped finely.
Step 9:
Done! You can serve!

Stewed chicken and a delicate velvety sauce will perfectly complement mashed potatoes, boiled cereals or pasta.
Be sure to try it!

Bon appetit!

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .