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Ingredients
- 6-8 Skinless Chicken Thighs
- 6-8 Chicken Tenders
- 1 1/2 cups chopped Yellow Onion
- 1 cup chopped Green Onion
- 6 cloves Garlic (finely chopped)
- 2 tablespoons chopped Thyme
- 3 Bay Leaves
- 3 teaspoons Paprika
- 2 teaspoons Chili Powder
- 1 teaspoon freshly ground Black Pepper
- 1 tablespoon Sea Salt
- 1/4 cup Olive Oil
- 1/4 cup fresh Parsley to garnish
- sifted Flour to thicken gravy
Preparation
Step 1
step 1
ingredients 6-8 Skinless Chicken Thighs
6-8 Chicken Tenders
3 teaspoons Paprika
2 teaspoons Chili Powder
1 teaspoon freshly ground Black Pepper
1 tablespoon Sea Salt
instructions Put chicken in a large mixing bowl. Add paprika, chili powder, black pepper, and sea salt. Mix well and set aside.
step 2
ingredients 1/4 cup Olive Oil
1 1/2 cups chopped Yellow Onion
1 cup chopped Green Onion
6 cloves Garlic (finely chopped)
instructions Heat olive oil over medium low heat in a large sauté pan. Add yellow onion, green onion and garlic. Sauté about 6 to 8 minutes or until they begin to brown. Remove onions from the pan and set aside.
step 3
ingredients
instructions Put chicken in the sauté pan. Add a little more olive oil if needed. Turn heat up to medium high and brown chicken on both sides, about 10 to 12 minutes total.
step 4
ingredients 2 tablespoons chopped Thyme
3 Bay Leaves
instructions Return onions back to the pan. Pour in 5 cups of warm water. Add thyme and bay leaves. Stir all ingredients together and cook uncovered on medium heat for 35 to 40 minutes.
step 5
ingredients sifted Flour to thicken gravy
1/4 cup fresh Parsley to garnish
instructions Remove pan from heat. Thicken gravy with sifted flour as needed. Season with sea salt and pepper to taste. Garnish with parsley. Serve hot over rice or other starch.
Helpful Tips:
1. Season the chicken before cooking because the pan drippings will be used to make the gravy.
2. Chicken tenders keep the dish light and kid-friendly.
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