Chicken Thighs in Onion Sauce with Rice

The meat will be juicy and tender, and the sauce so delicious that youll regret every drop left on the plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 2 piece Meat, chicken, loaves

  • 1 piece Shallot

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Soup base, chicken, cube

  • pieces Spices, garlic powder

  • pieces Salt, table

  • 1 piece Rice, white, long grain

  • pieces Oil, olive

  • pieces Water

Steps

  1. Wash the thighs and dry them with paper towels, then make a cut on one side down to the bone and season them. Sprinkle with garlic powder and drizzle with olive oil. Let it sit for a while so the meat marinates and absorbs all the flavors.

  2. Peel the onion and shallot, then chop them into pieces (they don’t need to be very small). Pour a little oil into a pan and wait for it to heat up. Add the onion and when it becomes translucent, add the meat and sear it well on all sides.

  3. Dissolve the chicken bouillon cube in about 100 ml of hot water and pour the mixture over the onion and meat. Wait for it to boil, then reduce the heat to low and cover the pan.

  4. Peel and finely chop the garlic. After about 15-20 minutes of simmering, add it to the onion and meat. Turn the meat over. Cover and continue to simmer.

  5. Bring water to a boil in a pot for cooking the rice and salt it. Add the rice bag to the salted water and let it cook for 10 minutes.

  6. Serve the chicken thighs with the sauce on plates and accompany them with the cooked rice. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 119.02 kcal
  • Fat: 4.63 g
    • Saturated Fat: 0.98 g
  • Carbohydrates: 4.88 g
    • Sugars: 0.98 g
  • Protein: 11.46 g
  • Fiber: 0.24 g