- 8 chicken thighs (or 4 thighs and 4 drumsticks)
- 2 tbsp Knorr or Maggi seasoning
- 3 tbsp vegetable oil plus more for sautéing
- 4 cloves garlic, chopped
- 1 onion, chopped
- 2 small Spanish chorizo (about 5 oz), sliced diagonally
- 1 carrot, peeled and cut into rounds
- 6 oz small white mushrooms (about 2 cups), lightly rinsed and wiped dry
- 2 cups chicken broth
- 16 grape tomatoes
- ½ tsp dried thyme (optional)
- 1 tbsp cornstarch dissolved in 2 tbsp water
INSTRUCTIONS:
- Marinate chicken pieces in Knorr seasoning for at least an hour or overnight.
- Heat oil in a pan over medium heat. Fry the chicken in batches, until golden brown; set aside.
- Using a different pan or skillet, sauté garlic and onion in hot oil for 2-3 minutes or until onion has softened.
- Add chorizo, carrots and mushrooms; sauté for 2 minutes or until mushrooms turned brown.
- Add chicken broth and browned chicken. Bring to a boil, reduce heat, cover and let mixture simmer for 20-25 minutes or until chicken is cooked.
- Stir in tomatoes and dried thyme, if using. Give cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Season to taste by adding Knorr seasoning if needed.
- Serve with steamed rice and enjoy!
Source: Salu Salo Recipes
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