One-Pan Garlic Tomato Chicken is so simple and delicious.
Preparation
45 minutes
Serves
4 people
Difficulty
Fácil
Ingredients
600 grams of chicken thigh
Black Pepper to tasty
Salt to tasty
Flour to tasty
Olive oil to tasty
1 unit of onion
3 units of cloves garlic
1/4 cup of white wine
1 tablespoon of tomato sauce
1 cup of chicken stock
1 unit of tomato
Oregano to tasty
Pickled olives to tasty
1 unit of peeled lemon
Basil to tasty
4 cups of chicken stock
1/2 cup of corn grits
1 tablespoon of butter
1/2 cup of parmesan cheese
Chieves to tasty
How to make
Step 1
Season the chicken with salt and pepper on both sides. Then pass the chicken in the flour.
Step 2
Heat a large skillet over high heat, add the oil, add the chicken breast, cook until golden brown on both sides. Transfer to a plate.
Step 3
In the same skillet, add the chopped onion, sauté until fragrant, add the chopped garlic and mix. Add the black pepper, salt, wine, tomato sauce, chicken stock, chopped tomato and sauté.
Step 4
Then add the chicken to the skillet. Cook for 7-8 minutes.
Step 5
After boiling add the oregano, olives, lemon, basil and mix well.
Step 6
Boil 4 cups salted chicken stock in a large pot. Pour the corn kernels gently into the pot, stirring it simultaneously. Turn down to low heat and cook for 30 minutes. (Stir once every 5 minutes)
Step 7
Turn off the burner and add 1 tbsp butter, parmesan Cheese and mix.
Step 8
Place the polenta and chicken on the plate. Finish with chives to taste.
