Tomatoes and Garlic Chicken Thighs

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Tomatoes and Garlic Chicken Thighs

 Tomatoes and Garlic Chicken Thighs

Yields: 4 Servings

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • 1 small yellow onion, chopped
  • 6 large garlic cloves, chopped
  • 2 cans (14.5 ounce) fire roasted diced tomatoes
  • 1 cup chicken stock
  • 1/2 teaspoon crushed red pepper flakes
  • 2 sprigs thyme
  • Orzo or rice for serving

 

Preparation:

Pat the chicken thighs dry. Season them liberally on all sides with sea salt. Heat the olive oil in large, emerald cast iron Dutch oven over medium heat. Brown the chicken thighs on both sides, about 5 minutes per side. Transfer the chicken to a plate and keep warm.

Tomatoes and Garlic Chicken Thighs   Tomatoes and Garlic Chicken Thighs

Turn the heat down to medium-low and add the onion sautéing 2-3 minutes until translucent.

Tomatoes and Garlic Chicken Thighs   Tomatoes and Garlic Chicken Thighs

Add the garlic. Cook, stirring frequently, until you can smell it, about a minute.

Tomatoes and Garlic Chicken Thighs   Tomatoes and Garlic Chicken Thighs

Add the canned tomatoes, chicken stock and crushed red pepper flakes, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen.

Tomatoes and Garlic Chicken Thighs

Add the thyme and then set the chicken thighs in the sauce.

Tomatoes and Garlic Chicken Thighs   Tomatoes and Garlic Chicken Thighs

Serve over Orzo or rice. 

Tomatoes and Garlic Chicken Thighs

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Tomatoes and Garlic Chicken Thighs

Tomatoes and Garlic Chicken Thighs
  • Author:
  • Yield: 4 Servings
  • Category: Chicken

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • 1 small yellow onion, chopped
  • 6 large garlic cloves, chopped
  • 2 cans (14.5 ounce) fire roasted diced tomatoes
  • 1 cup chicken stock
  • 1/2 teaspoon crushed red pepper flakes
  • 2 sprigs thyme
  • Orzo or rice for serving

Instructions

Pat the chicken thighs dry. Season them liberally on all sides with sea salt. Heat the olive oil in large, emerald cast iron Dutch oven over medium heat. Brown the chicken thighs on both sides, about 5 minutes per side. Transfer the chicken to a plate and keep warm.

Turn the heat down to medium-low and add the onion sautéing 2-3 minutes until translucent.

Add the garlic. Cook, stirring frequently, until you can smell it, about a minute.

Add the canned tomatoes, chicken stock and crushed red pepper flakes, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen.

Add the thyme and then set the chicken thighs in the sauce.

Serve over Orzo or rice.

Notes

Nutritional information doesn’t include the Orzo or rice.

Nutrition

  • Serving Size: 4
  • Calories: 184
  • Sugar: 2.6g
  • Sodium: 813mg
  • Fat: 9.7g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6.8g
  • Fiber: 1.7g
  • Protein: 20.2g
  • Cholesterol: 80mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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