Chicken thighs in the pan

4 servings
1 hour 20 min

How to fry your hips in a frying pan? Prepare all the necessary ingredients. Hips can be taken both on the bone and without it. Take medium-sized peppers and tomatoes, and large bulbs. The tomato can be replaced with ketchup, tomatoes in its own juice or tomato paste. Choose proportions to taste. If you use vegetables of different colors, like me, you get a brighter dish.

Rinse the chicken under running water. Remove the skin from the hips and remove the bone, they can be used in another dish, for example, make broth. Wipe the resulting pieces with a paper towel so that there is no moisture left and there is less spray when frying.

Rub salt and spices on the thighs. If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish. Leave to stand at room temperature for 15-30 minutes.

Clean the onions, rinse and cut into thin half rings. I have small bulbs, so I took 2 pieces. To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.

Wash the bell peppers, remove the stalk, cut, peel and cut into large pieces. Wash the tomato, remove the stalk and cut into small, arbitrary pieces. Peel and grind the garlic, passing it through a garlic grinder or rubbing it on a fine grater.

Take a frying pan approximately 22cm in diameter. Heat the pan with the oil over a medium heat and lay out all the chicken pieces. Turn up the heat and toast to a ruddy thigh crust on one side.

Then turn the hips over, keep the heat quiet and fry the chicken on the other side for 10-15 minutes.

This method of roasting will make chicken thighs juicy. When the chicken browns on the other side, remove it from the pan. In the same oil, fry the onion over medium heat, stirring occasionally. There is no need to bring to gold, it should become soft and glass. Salt a little.

Then add pepper and chicken to the onion, mix. Dry for 5 minutes.

Put the garlic tomato in the pan. Stir and leave for a further 3 minutes.

At the end, add the olives, stir, cover and leave for 5 minutes over a low heat. Olives can be cut in half or across into rings. I like to add them whole more, so I didn't cut it.