Chicken Thighs with Vegetables

Chicken thighs with vegetables will satisfy your hunger!

Details

  • Preparation Time: 4 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Meat, chicken, thighs

  • 350 g Tomato sauce, without salt

  • 150 ml Water

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 spoons Oil, olive

  • 2 spoons Parsley, fresh

  • 250 g Beans, canned, cooked

  • 400 g Corn, yellow, in brine

Steps

  1. Rinse the chicken thighs under running water, then dry them with paper towels. Pour tomato sauce into a large ovenproof dish and mix in about 150 ml of water. Place the thighs in the mixture.

  2. Preheat the oven to 180 degrees Celsius. Drizzle everything with olive oil, sprinkle with parsley, and season with salt and pepper to taste. Cover the dish with a lid and place it in the oven for about 30 minutes.

  3. Meanwhile, thaw the beans at room temperature and drain the canned corn. Remove the dish from the oven, add the corn and beans, turn the thighs, and place the uncovered dish back in the oven for an additional 20 minutes.

  4. Once the chicken thighs with vegetables are ready, serve them on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 169.24 kcal
  • Fat: 11.72 g
    • Saturated Fat: 2.85 g
  • Carbohydrates: 2.43 g
    • Sugars: 1.42 g
  • Protein: 11.64 g
  • Fiber: 0.25 g

Advice

Thaw the beans at room temperature before use.