John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 1 large onion(s)
- 1 can mushrooms, sliced or 200 g fresh
- 5 cloves garlic
- 2 packs of tomatoes, pieces e.g. Tomato al Gusto
- 1 can of corn
- 200 ml water
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very tasty and also very easy to prepare
Wash the chicken thighs and pat dry. Season with salt, pepper, and paprika. Rub the spices well into the thighs. Sear the chicken thighs in a large pot over high heat, first on the skin side. Meanwhile, dice the onion into eighths. Turn the chicken thighs over, adding the onions to the pot. Once the second side is seared, remove the chicken thighs from the pot and set aside. Continue searing the onions and add the garlic cloves, either chopped or crushed. Make sure the garlic doesn’t overcook. Then add the mushrooms and sauté them lightly. Stir in the chopped tomatoes and corn and simmer for a short time. Add 200 ml of water and thicken the sauce with the tomato paste. Season to taste with salt and pepper. Then either transfer the sauce to a casserole dish or use the pot for the oven (I always use the pot, that’s what my mother used to do). Add the chicken thighs back in and gently press them into the sauce so that only the skin is visible. Continue cooking in the oven preheated to 180°C for about 25 minutes and serve. Serve with rice and a green leaf salad.
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