Sauteed chicken with tomatoes and cilantro
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | larges | Chicken thighs; skin removed |
| 1 | large | Yellow onion; chopped |
| 4 | larges | Garlic cloves; minced |
| 1 | can | Crushed tomatoes with added puree; (28-ounce) |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Ground cumin |
| 4 | dashes | Hot pepper sauce; (such as Tabasco) |
| ¼ | cup | Chopped fresh parsley |
| 3 | tablespoons | Chopped fresh cilantro |
Directions
Heat olive oil in heavy large skillet over high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to platter.
Reduce heat to medium. Add onion and garlic to skillet and saute until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.
Serves 4 to 6.
Bon Appetit November 1993
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