There’s nothing better than tender, spicy chicken served over rice to absorb all that sauce.
4 bone-in, skin-on chicken thighs
1 medium onion, sliced
1 8-oz can tomato sauce (and the same amount of water—just use the can to measure)
1 Tbs. flour
2 tsp granulated garlic
2 tsp ground cumin
- Trim any excess fat or skin from the chicken thighs.
- Heat a deep skillet over medium heat. Brown the chicken thighs on both sides until they are browned to your liking. (We’re not trying to cook these all the way through. We’re just caramelizing the outside and getting some flavor on them.)
- Remove the chicken thighs to a plate.
- Add the onions and sauté until they are softened.
- Add the garlic and cumin and sauté for a minute or two until they bloom.
- Add the flour and sauté until the flour is cooked through.
- Add the tomato sauce and water.
- Add the chicken breasts back to the pan, along with any plate drippings.
- Put the lid on the pan and simmer over medium-low or low heat (depending on your stove) until tender, approximately 35-45 minutes, depending on the size of your chicken thighs.