Hearty and tasty chicken dish is intended for fans of delicious meat recipes. Today we will cook a gorgeous dish - stewed chicken thighs with tomatoes and onions. Such a dish will easily become the main dish on any table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken meat is cheap and affordable, therefore it has long been a popular favorite product. In addition, chicken is quick and easy to cook, and does not require complex processing techniques. For example, literally in 10 minutes you can make a breaded chop from chicken breast. Roasted and baked wings make a great snack. A rich soup will come out of the ridge and ribs, and amazing stews with onions in tomato sauce with or without potatoes are prepared from the legs, thighs and drumsticks.
In this review, let's talk about the latter and cook stewed chicken thighs with tomatoes and onions. The thighs are the most popular part of the carcass. Although, if you wish, you can take any part of the chicken for the recipe. This dish is classified as a summer dish. Although fresh tomatoes can now be bought at any time of the year. But the most juicy and delicious are only in summer and early autumn.
You can serve this dish with any side dish: spaghetti, pasta, rice noodles, mashed potatoes, whole boiled potatoes, buckwheat or barley porridge. However, chicken goes well with many other products, incl. and fruits. Therefore, you can experiment with it and not be afraid for the result.
- Caloric content per 100 g - 94 kcal.
- Servings - 4
- Cooking time - 1.5 hours
Ingredients:
- Chicken thighs - 2 pcs.
- Tomatoes - 3 pcs.
- Onions - 1 pc.
- Garlic - 3 cloves
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking of stewed chicken thighs with tomatoes and onions:
1. Wash chicken thighs under running water and chop into pieces to make a thigh and leg. Although, if you wish, you can divide each into three pieces.
2. Peel the onions, rinse and chop into thin strips.
3. Wash and dry the tomatoes. Cut into 4-8 pieces, depending on the size.
4. Heat the skillet with oil well and add the onion. Pass it, stirring occasionally, until it becomes transparent.
5. In another skillet, fry the pieces of meat in oil. Set the heat to high so that the chicken quickly becomes golden brown, so that all the juices are preserved in it as much as possible.
6. Put the tomatoes in a pan with meat.
7. Add the sautéed onions.
8. Season with salt, pepper and any spices or herbs to taste.
9. Pour in some drinking water (you can wine or broth) and boil. Reduce the temperature to the minimum, cover the pan with a lid and simmer the food over low heat for 1-1.5 hours.
See also a video recipe on how to cook a Georgian stew.
