Chicken with Vegetables
Start by seasoning the chicken thighs with salt, a pinch of black pepper, a pinch of chimichurri. Flip them and season the other side as well, rubbing the spices very well by hand.Once you’ve done that, into a skillet over medium-low heat, add a drizzle of olive oil and the butter, stir until melted.Add the chicken thighs and let them sear for 3 minutes, then flip and fry them for another 5 minutes.After this indicated time, remove them from the skillet and set aside.Into the same skillet, add the onion chopped into dices and stir until slightly golden brown.Add the potatoes chopped into dices, the carrots chopped into round slices, stir again and let it all cook for 5 minutes.Add the crushed garlic cloves and the parsley, stir all the ingredients.Now add the water and the chicken thighs.Turn down the heat, cover the skillet and let it all cook for 8 minutes.Meanwhile, into another skillet, add the honey, the chili sauce, the soy sauce and the mustard, stir well.Once you’ve done that, add the chili flakes and stir until the sauce slightly thickens.Once the vegetables have cooked through, spread the sauce over each chicken thigh.Serve.
Ingredientes
- 5 Chicken Thighs
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 1 Pinch of Chimichurri
- 1 Tablespoon of Butter
- ½ Medium Onion
- 2 Medium Potatoes
- 2 Medium Carrots
- 3 Garlic Cloves
- Parsley to Taste
- ½ Cup of Water (200ml cup)
- ½ Cup of Honey
- ½ Cup of Chili Sauce
- 3 Tablespoons of Soy Sauce
- 1 Tablespoon of Mustard
- ½ Teaspoon of Chili Flakes
Modo de Fazer
Start by seasoning the chicken thighs with salt, a pinch of black pepper, a pinch of chimichurri. Flip them and season the other side as well, rubbing the spices very well by hand.
Once you’ve done that, into a skillet over medium-low heat, add a drizzle of olive oil and the butter, stir until melted.
Add the chicken thighs and let them sear for 3 minutes, then flip and fry them for another 5 minutes.
After this indicated time, remove them from the skillet and set aside.
Into the same skillet, add the onion chopped into dices and stir until slightly golden brown.
Add the potatoes chopped into dices, the carrots chopped into round slices, stir again and let it all cook for 5 minutes.
Add the crushed garlic cloves and the parsley, stir all the ingredients.
Now add the water and the chicken thighs.
Turn down the heat, cover the skillet and let it all cook for 8 minutes.
Meanwhile, into another skillet, add the honey, the chili sauce, the soy sauce and the mustard, stir well.
Once you’ve done that, add the chili flakes and stir until the sauce slightly thickens.
Once the vegetables have cooked through, spread the sauce over each chicken thigh.
Serve.
