| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
lg |
Chicken thighs; skin removed |
| 1 |
lg |
Yellow onion; chopped |
| 4 |
lg |
Garlic cloves; minced |
| 1 |
cn |
Crushed tomatoes with added puree; (28-ounce) |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Ground cumin |
| 4 |
ds |
Hot pepper sauce; (such as Tabasco) |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
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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